Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Pommes Frites
For the Aioli
Method
For the Pommes Frites
- 1
- 2
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with clean kitchen towels. This step is crucial for achieving crispy fries.
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (163°C). Use a thermometer to ensure the oil reaches the right temperature.
- 4
- 5
Increase Oil Temperature
Increase the oil temperature to 375°F (190°C).
- 6
Finish Frying
Return the partially cooked fries to the hot oil in batches and fry until golden and crispy, about 2-4 minutes. Remove and drain on paper towels, then sprinkle with salt to taste.
For the Aioli
- 7
Prepare the Garlic
Mince the garlic cloves and sprinkle a little salt over them. Use the side of a knife to mash them into a paste.
- 8
Mix Ingredients
In a medium bowl, whisk together the garlic paste, egg yolk, Dijon mustard, and lemon juice until well combined.
- 9
Emulsify the Aioli
Slowly drizzle in the olive oil while whisking continuously until the mixture thickens and emulsifies. This process may take a few minutes.
- 10
Season
Taste the aioli and season with salt and black pepper to taste. Adjust the seasoning as necessary.