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Ingredients
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Fries
SH Bone Aioli
Fry Sauce
Method
Fries Preparation
- 1
Cut the Potatoes
Wash and peel the Russet potatoes. Cut them into thick fries, about 1/2 inch wide.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
- 3
First Boil
Drain the fries and place them in a large pot of salted water. Bring to a boil and cook for 5 minutes until slightly tender. Drain and let cool.
- 4
- 5
Cool the Fries
Allow the fries to cool completely at room temperature for at least 30 minutes.
- 6
Second Fry
Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes in batches for another 3-4 minutes until golden brown and crispy. Drain on paper towels and season with salt.
SH Bone Aioli Preparation
- 7
Mix Ingredients
In a mixing bowl, combine mayonnaise, minced garlic, lemon juice, salt, black pepper, and fresh herbs (if using).
- 8
Whisk Together
Whisk until the mixture is smooth and well combined. Adjust seasoning to taste.
Fry Sauce Preparation
- 9
Combine Sauce Ingredients
In a separate bowl, mix together ketchup, mayonnaise, hot sauce, garlic powder, and salt.
- 10
Stir Well
Stir until all ingredients are well combined and smooth. Adjust seasoning if needed.