Perfect Pub Fries with Smokey Spicy Aioli

By loubaby • July 25, 2012 • 0 Comments

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Author Notes: In testing different ways to cook french fries, I found the best way for the most succulent and crisp one here...then for the perfect dunking sauce welcomed at any Pub. - loubaby

Serves 4

2 pounds russet potatoes, peeled
2 tablespoons white household vinegar
2 quarts water
2 tablespoons kosher salt
2 quarts oil
1 cup mayonnaise
2 teaspoons minced fresh garlic
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
dashes ground red pepper

Cut potatoes into 1/3 inch thick pieces. Place potatoes, vinegar, water and salt in saucepan. Bring to a boil over high heat. Boil for 7 minutes until tender, but not falling apart. Drain potatoes in colander and spread on paper towel-lined rimmed baking sheet. Allow to dry thoroughly, about 5 minutes.
Meanwhile, heat oil in Dutch oven or deep fryer to 400°F. Add fries to hot oil; cook 10 minutes until crisp and browned. Drain on paper towel-lined trays.Serve with Aioli
To Make Aioli: Combine mayonnaise and remaining ingredients in small bowl. Serve with Pub Fries.