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Ingredients
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Fries
Aioli
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips, about 1/4-inch wide, to create shoestring fries.
- 2
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
- 4
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture.
- 5
Fry the Potatoes
Carefully add a handful of dried potatoes into the hot oil. Fry in batches for about 3-5 minutes or until golden brown and crispy. Stir occasionally.
- 6
Drain and Season
Remove the fries from the oil and place them on paper towels to drain. Immediately sprinkle with salt and black pepper to taste.
Aioli
- 7
Prepare the Aioli Base
In a mixing bowl, combine the mayonnaise, minced garlic cloves, lemon juice, and olive oil.
- 8
Mix the Ingredients
Whisk the mixture until smooth and well combined. Ensure there are no lumps of garlic.
- 9
Season the Aioli
Add salt and black pepper to the aioli mixture. Taste and adjust seasoning as needed.
- 10
Serve
Transfer the aioli to a serving bowl and serve alongside the hot shoestring fries.
