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
Ingredients
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2 pounds
russet potatoes, peeled
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2 tablespoons
white household vinegar
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2 quarts
water
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2 tablespoons
kosher salt
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2 quarts
oil
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1 cup
mayonnaise
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2 teaspoons
minced fresh garlic
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1 teaspoon
ground cumin
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1 teaspoon
smoked paprika
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1/2 teaspoon
salt
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1/4 teaspoon
fresh ground black pepper
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Dash
ground red pepper
Directions
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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.
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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
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To Make Aioli: Combine mayonnaise and remaining ingredients in small bowl. Serve with Pub Fries.
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