Garlic butter parmesan fries with garlic aioli

Ingredients

• For the fries — 2 lb russet potatoes, cut into even sticks (1/2 inch thick).
• For the fries — Ice Cold water (for soaking)
• For the fries — 1 tbsp corn starch
• For the fries — Salt to taste
• For the fries — Neutral oil ( for deep frying )
• For the fries — For Garlic Parmesan Coating
• For the fries — 3 cloves of garlic, finely minced
• For the fries — 3 tbsp butter
• For the fries — 1/2 cup freshly grated Parmesan cheese
• For the fries — Freshly chopped parsley, for garnish
• For the fries — Salt and black pepper to taste
• For the fries — For garlic aioli
• For the fries — 1/2 cup mayonnaise
• For the fries — 1 tsp Dijon mustard
• For the fries — 1 tbsp lemon juice
• For the fries — 1 tbsp sautéed minced garlic
• For the fries — 1 tbsp olive oil
• For the garlic aioli — Mix mayonnaise, garlic, lemon juice, and olive oil. Season with salt.
• For the garlic aioli — Optional: add smoked paprika for extra flavor.

Instructions

1. Soak the potatoes in cold water for at least 30 minutes. Drain and dry them completely with a clean towel. Once dried, lightly coat them with corn starch and salt.
2. Heat oil to 325°F. Fry the potatoes in small batches for 4–6 minutes until they look soft and pale, not browned. Remove them and drain on a rack or paper towels. Let them rest for 10–20 minutes.
3. Increase the oil temperature to 400°F. Fry the potatoes again in batches for 2–4 minutes until they are golden and crisp. Drain them and immediately season them lightly with salt.
4. In a pan, melt butter over low heat. Add minced garlic and cook for 30–60 seconds (don’t brown it). Toss the hot fries in the garlic butter.
5. Add grated Parmesan cheese and toss again until the fries are evenly coated. Finish with parsley and black pepper.