Perfect Pub Fries with Smokey Spicy Aioli

By loubaby
July 25, 2012
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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
  1. 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.
  2. 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
  3. To Make Aioli: Combine mayonnaise and remaining ingredients in small bowl. Serve with Pub Fries.

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