Fries & Tomato Confit Aioli Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4- to 1/3-inch thick sticks. Rinse cut fries under cold water until water runs mostly clear to remove surface starch.

Soak the cut potatoes in a large bowl of cold water for at least 30 minutes, or up to 2 hours in the refrigerator. This helps remove additional starch and yields crisper fries.

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry.

First fry (blanch)

Pour vegetable oil into a heavy-bottomed pot or deep fryer and heat to 300°F (150°C). If you don't have a thermometer, heat until oil forms gentle ripples and a small piece of potato bubbles steadily but doesn't brown quickly. Fry the potatoes in batches for 4–5 minutes until they are soft but still pale. Remove with a slotted spoon and drain on a rack or paper towels.

Rest

Let the blanched fries rest for 10–15 minutes. This can be extended; fries may be refrigerated for up to a day, covered.

Second fry (crisp)

Increase oil temperature to 375–380°F (190–195°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Remove and drain on a rack or paper towels.

While fries are hot, toss gently with the neutral oil, kosher salt (1 tsp), freshly ground black pepper (1/2 tsp), smoked paprika (1/2 tsp), and finishing flaky sea salt (about 1/2 tsp) to taste. Sprinkle chopped parsley if using and serve immediately with tomato confit aioli.

Make tomato confit

Preheat oven to 275°F (135°C). In a small ovenproof dish, combine cherry tomatoes (whole), 1/4 cup extra-virgin olive oil, 2 smashed garlic cloves (leave skins on if desired for milder flavor), sugar (1/4 tsp), 1/4 tsp kosher salt, and a few grinds of black pepper. Toss to coat. Roast in the oven for 35–45 minutes until tomatoes are soft, skin wrinkled and juices are syrupy but not completely dried.

Remove dish from oven and let tomatoes cool slightly. Discard garlic skins if left on. Reserve the oil from the dish — it will be infused and flavorful.

Blend aioli

In a small bowl or food processor, combine mayonnaise (1/2 cup), the roasted cherry tomatoes (including any softened juices), 1 small garlic clove finely minced (raw for a brighter garlic presence), 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon kosher salt. Add 1–2 tablespoons of the reserved confit oil (or up to 2 tbs extra-virgin olive oil) to loosen and enrich the aioli. Puree until smooth (or mash with a fork for a chunkier texture). Taste and adjust seasoning: add more lemon for brightness, salt to taste, or 1–2 extra basil leaves for herbiness.

If you prefer a smoother, slightly looser aioli, blend in an additional 1–2 teaspoons of the reserved oil or a splash of neutral oil. Transfer to a small serving bowl and refrigerate briefly if you want it chilled; aioli can be served warm or room temperature with the fries.

Place a generous portion of fries on a plate or serving board. Spoon a dollop of tomato confit aioli alongside or serve in a small ramekin for dipping. Garnish fries with a light sprinkle of flaky sea salt and chopped parsley, and top aioli with a small drizzle of reserved confit oil and torn basil leaves if desired.

Serve immediately so fries remain crisp. Leftover aioli will keep in an airtight container in the refrigerator for up to 4 days; reheat fries in a hot oven (425°F/220°C) for 5–8 minutes to re-crisp.