Hand-cut Fries (veg / Gf / Df) Recipe

Time1h

Serves4

Scratch-made fries, served with ketchup, house-made remoulade, and Calabrian chili aioli.

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Ingredients

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1
Cutting the Potatoes
Wash and peel the russet potatoes. Cut them into even sticks, approximately 1/4 inch thick.
2
Soaking
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
3
Drying
Drain the fries and pat them dry with paper towels to remove excess moisture.
4
Frying the Fries
In a large pot, heat the vegetable oil to 350°F (175°C). Fry the potatoes in batches, making sure not to overcrowd the pot, for about 5-7 minutes or until golden brown and crispy. Remove the fries and place them on paper towels to drain excess oil.
5
Seasoning
While the fries are still hot, sprinkle with salt to taste.
6
Making the Remoulade
In a bowl, combine mayonnaise, Dijon mustard, chopped capers, chopped pickles, minced garlic, and lemon juice. Mix well.
7
Making the Calabrian Chili Aioli
In a separate bowl, combine mayonnaise and Calabrian chili paste. Mix until well incorporated.