I love French Fries. I also love cheeseburgers. Often when I am craving burger, I end up more excited about the fries in the end.
This summer when I was home in Arkansas, my parents taught me how to make perfect french fries. My mother said that my Paternal Grandfather, JB Cox, made the best french fries. He showed her how to do it. So I guess that means it is family tradition to make great fries. The key is to cook them a nice long time at a medium high temperature until golden brown after a presoak in sugar water. And to not touch them when you’re cooking. That is the hardest part. I always want to stir. It is hard to resist that urge.
I’m sharing family secrets. Doesn’t that make you feel special?
And Aioli. I love any excuse to eat mayonnaise with my french fries. Another perk of my trip to Paris. And it is great to make aioli from scratch, but sometimes, you just want to eat your fries. So, I’m sharing my lazy aioli recipe below as well.
As soon as you pull the fries from the hot oil, be sure to salt them. The salt will stick better when there is still that hot oil on the fries. In the recipe below, I tossed the fries with some fresh herbs. It makes them feel fancy. I also like using seasoned salt or some Tony Chachere’s Cajun Seasoning. Dress them however you feel.
Perfect French Fries
- 3 large russet potatoes, mostly peeled
- 1 large, high walled skillet
- 3 inches of frying oil
- 1/4 cup sugar
- 2 TB parsley, finely chopped
- 2 TB sage, finely chopped
- salt and pepper
Cut french fries into even slices. Soak in water mixed with 1/4 cup of sugar for 30 minutes. Drain well. Pat dry.
Heat oil over medium high heat. Add potatoes in batches to avoid overcrowding. Fry slowly for 15-20 minutes, only stirring occasionally. Remove from oil when fries are browned. Put on paper towel lined cookie sheet. Sprinkle with salt and pepper as soon as the fries come out. When all the fries are done, toss with the parsley and sage.
Lazy Aioli
- 1/2 cup Mayonaise
- 1/2 tsp garlic powder
- 1 tsp chopped parsley
- Many turns of the pepper mill
Mix and serve.
Enjoy!
Photographs by Jessica Yager.
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