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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
- 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.
- This recipe was entered in the contest for Your Best Pub Food
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