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Ingredients
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Fries
Garlic Aioli
Method
Fries
- 1
Prep potatoes
Wash and peel the russet potatoes (peel optional). Cut each potato into even sticks about 1/3 inch (8 mm) thick so they cook uniformly. Rinse the cut fries in cold water until the runoff is clear to remove surface starch.
- 2
Soak
Place the rinsed fries in a large bowl of cold water and soak for 30 minutes (up to 2 hours) in the refrigerator. This firms the potatoes and removes excess starch for crisper fries.
- 3
Dry
Drain the fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and soggy fries.
- 4
Heat oil
In a heavy-bottomed pot or deep fryer, add the neutral oil and heat to 325°F (160°C) for the first blanch. If you don't have a thermometer, heat until a small piece of potato produces gentle bubbles and slowly rises.
- 5
First fry (blanch)
Working in batches to avoid crowding, fry the dried potatoes at 325°F (160°C) for 4–5 minutes until soft but not colored. Use a slotted spoon to transfer fries to a cooling rack or paper towels to drain. Repeat with remaining batches.
- 6
Rest
Let the blanched fries rest at room temperature for 10–20 minutes. You can also refrigerate briefly to accelerate cooling; this helps create a crisp exterior during the second fry.
- 7
Second fry (crisp)
Increase oil temperature to 375–400°F (190–200°C). Fry the blanched fries in batches for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel–lined tray to drain excess oil.
- 8
Season
While still hot, sprinkle the fries with kosher salt (about 2 tsp total), the ground black pepper (1 tsp), and paprika (1 tsp). Toss gently to coat. If using, sprinkle chopped fresh parsley (2 tbsp) for color and freshness.
- 9
Serve
Serve immediately while hot and crisp alongside the garlic aioli. Provide small bowls for dipping.
Garlic Aioli
- 10
Combine ingredients
In a small bowl, add 3 tbsp mayonnaise, minced garlic (2 cloves), 1 tsp lemon juice, 1/2 tsp Dijon mustard, and 1 tsp olive oil.
- 11
Season and rest
Stir until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper, tasting and adjusting seasoning if desired. Let the aioli sit for at least 10 minutes (or up to 1 hour refrigerated) to allow the garlic to mellow and the flavors to meld.
- 12
Serve
Bring aioli to room temperature before serving with fries. If you prefer a thinner consistency, whisk in up to 1/2 tsp water or more lemon juice, 1/4 tsp at a time, until desired texture is reached.