Name: The Porter Beer Bars Fries With Belgian Aioli Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 2 lbs russet potatoes; 4 cups vegetable oil (for frying); 1 tsp fine sea salt; 0.5 tsp black pepper; 1 tbs cornstarch (optional, for extra crisp); 2 unit large egg yolks; 2 unit garlic cloves, minced; 1 tsp Dijon mustard; 1 tbs fresh lemon juice; 0.75 cups extra-virgin olive oil; 0.25 cups neutral oil (grapeseed or vegetable); 0.5 tsp fine sea salt; 0.25 tsp white pepper or black pepper; 0.25 tsp smoked paprika (optional, for finishing); 1 tbs fresh parsley, finely chopped; 0.5 tsp extra sea salt (for finishing)

Method

Fries

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/3–1/2 inch thick sticks for classic fries. Rinse the cut potatoes under cold water until water runs clear to remove surface starch. Drain and then soak the potato sticks in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch and improve crispness.

Dry and optionally toss with cornstarch

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry. If using cornstarch for extra crisp, toss the dry potato sticks with 1 tablespoon cornstarch and shake off any excess so pieces are only lightly dusted.

First fry (blanch)

Pour oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (about 4 cups). Heat oil to 325°F (160°C). Working in batches, fry the potatoes for 4–5 minutes until softened and starting to take faint color but not brown. Use a slotted spoon to transfer blanched fries to a wire rack or paper towel-lined tray to drain. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove with slotted spoon to paper towels or a wire rack. Immediately season with 1 teaspoon fine sea salt and 1/2 teaspoon black pepper (adjust to taste) while hot so seasoning adheres.

Belgian Aioli

Prepare garlic and base

Finely mince the garlic. In a medium bowl, whisk together 2 egg yolks, minced garlic, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice until smooth and slightly frothy.

Emulsify oils into aioli

Begin adding the oils very slowly while whisking vigorously: start with a few drops at a time of the combined oils (0.75 cups olive + 0.25 cups neutral) to form a stable emulsion. As mixture thickens, you can add the oil in a thin, steady stream while continuing to whisk (or use a hand blender/immersion blender: pour yolk mixture into a tall jar and blend while slowly pouring oil). Continue until all oil is incorporated and mixture is thick and creamy.

Season aioli

Whisk in 1/2 teaspoon fine sea salt and 1/4 teaspoon white or black pepper. Taste and adjust acidity with up to another 1 teaspoon lemon juice if desired. If the aioli is too thick, whisk in 1–2 teaspoons cold water to loosen slightly. If using, fold in 1/4 teaspoon smoked paprika for a gentle smokiness and color.

Chill

Cover and refrigerate the aioli for at least 15 minutes so flavors meld. Keep refrigerated until ready to serve. Use within 24 hours if made with raw yolks; for longer storage or safety concerns, use pasteurized yolks.

Finish & Serving

Place hot fries in a serving bowl or platter. Sprinkle with the remaining 1/2 teaspoon sea salt and the chopped parsley. Serve immediately with a generous bowl of chilled Belgian aioli alongside for dipping. Recommend 2–3 tablespoons aioli per serving.