Handcut Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/3–1/2 inch thick sticks for classic handcut fries. Keep the cut fries in a bowl of cold water as you work to remove excess starch.

Rinse the cut potatoes under cold running water until the water runs clear, then transfer them to the cold water container and chill in the refrigerator for at least 30 minutes (or up to 2 hours) to firm the fries and remove more starch.

Blanch

Drain the chilled fries and bring 2 liters of cold water with 1 tablespoon kosher salt to a gentle simmer (not a rolling boil) in a large pot. Add the fries and simmer gently for 4–5 minutes until they are just tender but still holding shape (they should be slightly pliable, not falling apart). Immediately drain and spread the fries in a single layer on a wire rack or sheet pan lined with paper towels to dry for 15–20 minutes. Pat dry thoroughly to avoid oil splatter.

Light coating

Once dry, toss the fries in a large bowl with 2 teaspoons cornstarch. The cornstarch will help create a crisp exterior. Ensure an even, light coating; shake off any excess.

First fry (if double-frying) / heat oil

Heat vegetable oil in a heavy pot or deep fryer to 325°F (about 160°C). If you don't have a thermometer, heat until a small piece of bread sizzles slowly and browns lightly in about 60 seconds. Fry the potatoes in batches (do not crowd) for 3–4 minutes until a pale golden and cooked through but not deeply colored. Remove with a spider or slotted spoon and drain on a wire rack. Let rest 10 minutes.

Second fry

Raise the oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until deep golden and crisp. Transfer to a wire rack and immediately season with 1 teaspoon fine sea salt and freshly ground black pepper to taste. Serve hot.

In a small bowl, mash 4 black garlic cloves into a smooth paste with the back of a spoon or a fork.

Whisk together 3 tablespoons mayonnaise, mashed black garlic, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, and 1/4 teaspoon salt until smooth. Taste and adjust seasoning; add up to 1/8 teaspoon black pepper if desired. Chill for 10–15 minutes to let flavors meld before serving alongside fries.

In a small food processor or by finely chopping, combine 1/2 cup packed flat-leaf parsley, 1/4 cup packed cilantro, 2 minced garlic cloves, 1 teaspoon red wine vinegar, 1/2 teaspoon lemon juice, 2 tablespoons olive oil, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon sugar (if using). Pulse/process until a loose, slightly coarse sauce forms.

Stir in 2 tablespoons vegan mayonnaise (or aquafaba-whisked emulsion) to reach a creamy 'aioli' texture. Adjust seasoning with salt, lemon, or vinegar to taste. Chill briefly or serve at room temperature with fries.