Description
A delicious combination of crispy golden French fries paired with a rich and creamy homemade garlic aioli, perfect for dipping or as a gourmet side dish.
Ingredients
Units
Scale
- 4 large russet potatoes
- Vegetable oil, for frying
- Salt, to taste
- 2 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- 1 cup neutral oil (like canola or sunflower oil)
- Salt and pepper, to taste
Instructions
- Peel and cut the potatoes into thin fries. Rinse under cold water to remove excess starch.
- Soak the cut potatoes in cold water for at least 30 minutes, then drain and pat dry thoroughly.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.
- Increase the oil temperature to 375°F (190°C) and fry the potatoes again until golden and crispy. Drain and season with salt.
- To make the garlic aioli, whisk egg yolks, Dijon mustard, lemon juice, and minced garlic in a bowl until well combined.
- Slowly drizzle in the neutral oil while continuously whisking to emulsify. Continue until the aioli thickens.
- Season the aioli with salt and pepper to taste. Serve alongside the hot crispy fries.
Notes
- Double-frying ensures extra crispy fries.
- Use a food processor or immersion blender to speed up the aioli process.
- Raw egg yolks are used in traditional aioli—use pasteurized eggs for safety if preferred.
Nutrition
- Serving Size: 1 plate with aioli
- Calories: 520
- Sugar: 1g
- Sodium: 390mg
- Fat: 38g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 95mg