Large Treats Recipe

Cutting the Potatoes

Wash and peel the Russet potatoes. Cut them into thick strips, about 1/4 inch wide.

Soaking the Fries

Soak the cut fries in cold water for at least 30 minutes to remove excess starch.

First Fry

Heat the vegetable oil in a deep fryer or large pot to 325°F (160°C). Drain and pat dry the soaked fries. Fry the potatoes in batches for 3-4 minutes until they are soft but not browned. Remove and drain on paper towels.

Cooling the Fries

Let the fries cool for at least 10 minutes.

Second Fry

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels. Season with salt to taste.

Making the Aioli

In a bowl, combine mayonnaise, minced garlic, soy sauce, lemon juice, and black pepper. Mix well until all ingredients are fully incorporated.

Chilling the Aioli

Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.