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Ingredients
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Fries
Seasoning & Finish
Garlic Aioli Dip
Method
Fries
- 1
Prep potatoes
Wash and scrub potatoes; you may peel if you prefer, but leaving the skin adds texture. Cut each potato into 1/4- to 1/3-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch (reduces sticking and helps crisping).
- 2
Par-dry and toss with cornstarch
Drain the soaked fries and lay them on a clean kitchen towel or paper towels. Pat thoroughly dry. If using cornstarch for extra crispness, place fries in a large bowl, sprinkle with 2 tablespoons cornstarch, and toss until lightly and evenly coated; shake off any excess.
- 3
Heat oil
In a heavy-bottomed pot or deep fryer, heat 1.5 cups neutral oil to 325°F (approx. moderate). If you don't have a thermometer, test with a single fry: it should bubble steadily but not aggressively.
- 4
- 5
Second fry (crisp)
Raise oil temperature to 375°F. Fry the cooled fries in batches for 2–3 minutes, or until golden brown and crisp. Transfer to a wire rack; immediately season with 1.5 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper while hot.
Seasoning & Finish
- 6
Garlic butter
While the fries are in their second fry or immediately after, melt 2 tablespoons unsalted butter in a small skillet over low heat. Add 4 cloves finely minced garlic and cook gently for 30–45 seconds until fragrant — do not let it brown. Remove from heat and stir in 1/2 tablespoon lemon juice and 2 tablespoons chopped parsley.
- 7
Toss fries with garlic butter and Asiago
Place hot fries in a large bowl. Pour the warm garlic-butter mixture over the fries and toss gently to coat evenly. Immediately sprinkle 3 tablespoons grated Asiago cheese over the fries and toss briefly so the cheese melds with the hot fries. Taste and adjust seasoning with additional salt if desired.
- 8
Finish
Transfer fries to a serving platter, garnish with a little extra chopped parsley and a light sprinkle of Asiago for presentation. Serve hot with garlic aioli on the side.
Garlic Aioli Dip
- 9
Make aioli
In a small bowl, combine 1/2 cup mayonnaise, 1 grated garlic clove, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth. If too thick, whisk in up to 1 teaspoon water to reach a dip consistency.
- 10
Rest and adjust
Let the aioli sit for 10–15 minutes at room temperature to allow the garlic to mellow and flavors to meld. Taste and adjust seasoning with additional salt or lemon juice as needed. Refrigerate if not using immediately; bring back to room temperature before serving for best flavor.