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Ingredients
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Fries
Salt & Vinegar Aioli
Method
Fries
Prepare potatoes
Wash and scrub the potatoes well (leave skin on). Using a sharp chef's knife or a mandoline with a fry blade, cut the potatoes into 1/3" (about 8 mm) thick sticks for classic hand-cut fries. As you cut, place the fries in a large bowl of cold water to prevent browning.
Soak
After all potatoes are cut, cover them with cold water and add ice if available. Soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps create crisp fries.
Dry thoroughly
Drain the potatoes in a colander and spread on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil to splatter and will reduce crispness.
Heat oil
Pour oil into a large heavy-bottomed pot or deep fryer, leaving at least 5 cm headspace. Clip a thermometer to the pot. Heat oil to 325°F (163°C) for the first blanch. If you don't have a thermometer, heat until a small piece of bread sizzles gently and turns lightly golden in about 60 seconds.
First fry (blanch)
Working in batches (do not overcrowd), fry the dried potatoes for 4–5 minutes until they are pale, slightly tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes — you can refrigerate for 15–30 minutes to speed up cooling and improve texture.
Increase oil temperature
Raise the oil temperature to 375°F (190°C) for the final fry.
Second fry (crisp)
Return the blanched fries to the hot oil in batches and fry 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. While still hot, immediately season with the 2 tsp kosher salt (or to taste) so the salt adheres.
Serve
Transfer fries to a warmed serving dish. Sprinkle the flaky sea salt lightly for finishing texture. Serve immediately alongside the salt & vinegar aioli.
Salt & Vinegar Aioli
In a medium bowl, combine 1 cup mayonnaise, 2 tbs white wine vinegar and 1 tsp fresh lemon juice. Whisk until smooth.
Add the grated or minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk again to fully incorporate.
Taste and adjust: add up to 1 tsp white distilled vinegar for extra tang if desired, and adjust salt/pepper to taste. If you prefer a thinner aioli, whisk in 1–2 tsp cold water or a little more vinegar until you reach desired consistency.
Cover and chill for at least 15 minutes to meld flavors. Before serving, stir and sprinkle 1/2 tsp flaky sea salt over the aioli or add to the fries as a finish if desired.