Like most everyone on the planet I’m a lover of french fries. So when I recently purchased this guy I knew it’s first frying test would be my favorite potato indulgence, the fry. And while everyone seems to have their french fry preferences, I like my soggy while the Mr. prefers his as crispy as they come, that’s the beauty about making your own. One batch can be cut thinner and cook a tad longer to get that crispness while the other removed from the heat a tad earlier to allow for the sogginess I crave. And the garlic aioli sauce?! There are no words. This is now my go to sauce for anything and everything. Happy Monday Dolls! truly, MKR
P.S. Don’t worry, if you don’t have an actual fryer you can use a heave bottom pan and achieve the same results.
*Photography, Rustic White
- 1 bag of Idaho potatoes (approximately 5 pounds)
- Sunflower, Vegetable or Peanut oil for frying (I used Sunflower)
- 1 cup Vegenaise
- 4-6 garlic cloves
- 1 tsp. lemon juice
- Cayenne Pepper to Taste
- Salt & Pepper to Taste
- Fry Seasoning (optional)
- For the Fries...
- Rinse potatoes, leaving skin on, and begin cutting them into sticks.
- Place them in a large bowl and cover with cold water. Allow them to soak 1-2 hours, and you can even cut up the potatoes and soak them overnight in your refrigerator.
- Heat a few inches of oil in a heavy pot to 300 degrees F. You want the oil to completely cover the potatoes.
- In 4-5 batches add potatoes to the oil and cook until soft about 5-6 minutes per batch. Remove each batch just as it begins to turn golden.
- Remove and place on a cookie sheet lined with paper towels, sprinkle with salt, and add next batch tot he oil. Continue this process until all potatoes have been cooked.
- Sprinkle with fry seasoning and cayenne if desired. Enjoy!
- For the Garlic Aioli...
- Place Vegenaise in a small bowl and whisk to make it light and completely smooth.
- Using a garlic press or grater add garlic to the Vegenaise and misk.
- Add a dash of lemon juice, and a pinch of cayenne.