Handcut Fries w/Spicy Aioli

By stancec44

These ultra-crispy fries are a favorite at Proof on Main, where Michael Paley goes through roughly 500 Idaho potatoes a week making them. Use very firm potatoes to ensure optimum crispness.

Ingredients

• 3/4 cup mayonnaise
• 1 garlic clove 1 teaspoon pimentón de la Vera (smoked Spanish paprika)
• 1 teaspoon fresh lemon juice
• 1 tablespoon plus 2 teaspoons finely chopped flat-leaf parsley
• Kosher salt and freshly ground pepper
• Vegetable oil, for frying
• 3 large very firm baking potatoes (about 2 pounds), peeled and cut into 1/2-inch-thick sticks

Details

Servings 6
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

Step 1
In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice. Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate.

Step 2
In a large saucepan, heat 1 inch of oil to 250°. In a large bowl, rinse the potatoes and pat thoroughly dry. Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes. Transfer to paper towels to drain.

Step 3
Increase the oil temperature to 350°. Cook the fries in batches until golden and crisp, about 3 minutes. Transfer to paper towels to drain and immediately season with salt. Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli.