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Proof on Main • Louisville, KentuckyThese 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

Michael Paley
December 2010

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Credit: © Tina Rupp

Recipe Summary test

total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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