Test Kitchen

French Fries

If you are having a small group over for a steak dinner or casual burgers, twice fried crispy french fries served with a spicy aioli sauce are a great side dish. You want to fry them at a lower temperature first to get the moisture out then refry to create a crispy french fry. Sometimes frying can be a bit of a finger biter, just be sure to use a large pot that is only filled half-way with the oil.


  • Peanut oil
  • 2 pounds of medium russet potatoes, peeled, and cut into 1/4 inch fries
  • 2 tablespoons of corn starch
  • Kosher salt
  • 1 cup of mayonnaise
  • Sriracha sauce
  • 1 tablespoon of tarragon, finely chopped

Making It

  • Fill a large container with the sliced potatoes and cover with cold water and let soak overnight, in the refrigerator, for a minimum of 9 hours max of 12
  • Remove and put on towels to dry, toss in corn starch, then put on baking sheets lines with the wire wracks for 30 minutes
  • Bring a large dutch over, filled halfway with peanut oil, and a candy thermometer fitted to the side, over a high heat bring oil to 325 degrees, put in the fries one large handful at a time, the temperature will drop, cook for 5 minutes and put on another backing sheet lined with paper bags from the grocery store. When the temperature to 325 degrees and keep repeating until complete
  • Make the sauce while frying, take the cup of the mayonnaise, mix in 3 shake of Sriracha and tarragon and mix
  • Bring the heat to 375 degrees and cook the remaining fries in 1/3 portions, for about 2-3 minutes each until golden brown, salt and serve with the sauce

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