Frites & Aioli Recipe

Inspired by Willa's

Time1h

Serves4

fried golden, garlic aioli for dipping

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Ingredients

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1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips, about 1/4 inch thick, to create frites.
2
Soak the Potatoes
Place the cut potatoes in a large bowl and cover them with cold water. Let them soak for at least 30 minutes to remove excess starch and improve crispiness.
3
Heat the Oil
In a large, heavy-bottomed pot, pour in vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
4
Fry the Frites
Once the oil is hot, carefully add a handful of soaked and drained potatoes to the pot. Fry them in batches, ensuring not to overcrowd the pot. Fry for about 4-5 minutes or until golden brown.
5
Drain and Season
Using a slotted spoon, remove the frites from the oil and drain them on paper towels. While still hot, sprinkle with salt to taste.

6
Combine Ingredients
In a medium mixing bowl, combine the mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper.
7
Mix Well
Using a whisk or fork, mix all the ingredients together until smooth and creamy. Adjust seasoning with additional salt and pepper if desired.
8
Chill
Cover the bowl with plastic wrap and refrigerate the aioli for at least 30 minutes to allow the flavors to meld.