FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
french fry recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A classic double-fried french fry recipe served with a creamy homemade smoked paprika aïoli. The double-fry method ensures a crispy exterior and a fluffy interior, making for a perfect side dish or appetizer.
Ingredients
- 900 g Russet potatoes, peeled and cut into 1/4 inch sticks
- 6 cups neutral oil (canola or sunflower), for deep frying
- 1 large egg yolk, at room temperature
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely minced
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt (for aioli), plus more to taste
- 1/2 cup neutral oil, for aioli
- 1 tablespoon fresh chives, finely chopped for garnish
Instructions
- Soak Potatoes: Place the cut potato sticks in a large bowl and cover with cold water for at least 30 minutes to remove excess starch. Pat the potatoes completely dry before frying.
- Prepare Smoked Paprika Aioli: Whisk together the egg yolk, lemon juice, garlic, smoked paprika, mustard, and 1/4 teaspoon salt in a medium bowl. While whisking continuously, slowly drizzle in the 1/2 cup neutral oil until the mixture thickens and emulsifies into a creamy sauce.
- First Fry (Par-fry): Heat the frying oil to 135°C (275°F) in a large pot. Fry the potatoes in small batches for 5-7 minutes until softened but not browned. Remove with a slotted spoon and drain thoroughly.
- Second Fry (Crisp): Increase the oil temperature to 190°C (375°F). Return the par-fried potatoes to the hot oil and fry for 3-5 minutes until golden brown and crispy. Remove and drain on a wire rack.
- Season and Serve: Immediately sprinkle the hot fries with fine sea salt. Drizzle generously with the homemade smoked paprika aioli and garnish with chopped chives before serving.
Notes
To achieve the best results, ensure the potatoes are completely dry before frying and maintain consistent oil temperature during cooking by frying in small batches. For a stable aioli, use room-temperature ingredients and add oil very slowly while whisking vigorously.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (~1 cup)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 6 g
- Unsaturated Fat: 39 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 50 mg