© Tina Rupp
Active Time
N/A
Total Time
1 HR
Yield
Serves : 6

Proof on Main • Louisville, Kentucky These ultra-crispy fries are a favorite at Proof on Main, where Michael Paley goes through roughly 500 Idaho potatoes a week making them. Use very firm potatoes to ensure optimum crispness.    More Delicious Fried Foods  

How to Make It

Step 1    

In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice. Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate.

Step 2    

In a large saucepan, heat 1 inch of oil to 250°. In a large bowl, rinse the potatoes and pat thoroughly dry. Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes. Transfer to paper towels to drain.

Step 3    

Increase the oil temperature to 350°. Cook the fries in batches until golden and crisp, about 3 minutes. Transfer to paper towels to drain and immediately season with salt. Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli.

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