Makes
4 servingsIngredients
For the fries
- 4 large potatoes russet or gold
- 1 tablespoon kosher salt
- 2 quarts canola oil
- Sea salt and freshly ground black pepper
- Malt vinegar aioli recipe below
For the malt vinegar aioli
- 2 garlic cloves
- 1 teaspoon kosher salt plus more for seasoning
- 2 large egg yolks
- 1 tablespoon malt vinegar
- ½ teaspoon Dijon mustard
- ¼ cup canola oil
- 3 tablespoons
- extra virgin olive oil
Instructions
For the fries
- Peel potatoes and place them, whole, in a bowl of cool water to prevent browning. Use a sharp knife or a crinkle cut knife to cut the potatoes into ½- by ½- by 2 ½-inch batons.
- Fill a medium pot of water, add the kosher salt and the potatoes, and bring to a gentle simmer. Cook potatoes until you can pierce one with a knife with little resistance, 10–12 minutes. Use a slotted spoon or spider strainer to carefully transfer them to a plate to cool to room temperature.
- Pour oil into a large Dutch oven or deep-fat fryer and heat oil to 250°. Fry the potatoes, in two batches, until they are slightly colored and have developed a thin crust, 5–6 minutes. Use a slotted spoon or spider strainer to transfer them from the oil and to a paper-lined plate to drain.
- Heat the oil to 370° and fry the potatoes until they are golden brown and crispy, 5–6 minutes. Use a slotted spoon or spider strainer to transfer them from the oil and to a paper-lined plate to drain. Season with sea salt and pepper and serve with aioli.
For the malt vinegar aioli
- Mince garlic with salt until you have a rough paste. Add garlic paste and egg yolks to the bowl of a food processor and blend on high for 20 seconds. Add malt vinegar and mustard, then blend for another 20 seconds. Scrape down the sides of the bowl.
- Combine the canola and olive oil together in a measuring cup. Turn the food processor on and slowly add the blended oil in tiny drops until about one-quarter of the oil has been added. Continue to add the remaining oil slowly in a very thin stream. When all the oil has been added, scrape down the sides of the bowl and process for an extra 10 seconds. Season to taste with salt.
