Hand-cut French Fries Or Garlic Fries Recipe

Wash and scrub the russet potatoes well. Leave skins on for texture and flavor, or peel if preferred.

Trim the ends, then slice each potato into 1/4 to 1/3-inch thick planks. Stack a few planks and slice into 1/4 to 1/3-inch sticks for classic fries. Aim for uniform size so fries cook evenly.

Place the cut fries into a large bowl of cold water to remove surface starch. Let them soak for 20–30 minutes, or up to 2 hours in the refrigerator for best results.

After soaking, drain the potatoes and transfer to a clean bowl. Fill with cold water and add the ice cubes and 1 tablespoon kosher salt. Let sit 10 minutes—this firms the potatoes and seasons them slightly. Drain and thoroughly dry on clean kitchen towels or paper towels. Excess moisture will cause oil splatter and lower crispiness.

Heat neutral frying oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). If you don’t have a thermometer, the oil should shimmer but not smoke; a wooden spoon handle inserted into the oil will produce small steady bubbles around it.

Working in batches (do not overcrowd), blanch the fries in the 300°F oil for 4–6 minutes until they are softened and just beginning to take on a pale golden color. They should not be fully crisped or deeply colored. Use a slotted spoon or spider to transfer fries to a wire rack set over a sheet pan to drain. Repeat with remaining fries.

Increase the oil temperature to 375°F (190°C). Return the blanched fries to the hot oil in batches and fry until deep golden and crisp, 2–4 minutes, depending on thickness. Remove with a slotted spoon and place on a wire rack or paper towel-lined tray to drain. Immediately season with fine sea salt or kosher salt while still hot.

If making garlic fries, leave fries on a rack or in a warm oven (200°F / 95°C) while you prepare the garlic butter, then toss fries with the garlic butter and parsley (see next section).

In a small skillet over low heat, melt the 2 tablespoons unsalted butter. Add the 3 cloves finely minced garlic and cook gently for 30–60 seconds until fragrant—do not brown the garlic or it will become bitter.

Remove from heat, stir in the 2 tablespoons finely chopped parsley. Immediately pour or toss the hot fries with the garlic-parsley butter so the butter coats the fries evenly. Taste and add a pinch more salt if needed.

In a medium bowl, combine 1 cup mayonnaise, 1 teaspoon tarragon or white wine vinegar, 1 tablespoon finely chopped fresh tarragon (or 1 teaspoon dried), 1 tablespoon very finely minced shallot, 1 teaspoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon grated garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk the ingredients together until smooth and emulsified. Taste and adjust: add more lemon for brightness, more vinegar for tang, or more tarragon for herbiness.

Optional: for a richer, more classic béarnaise-like flavor, whisk in 1 tablespoon warm melted clarified butter a little at a time to slightly loosen and enrich the aioli. Chill at least 15 minutes to let flavors meld before serving.

Serve the aioli alongside hot fries. For garlic fries, spoon aioli at the table or provide ramelets for dipping.