Name: Perfect Pub Fries With Smokey Spicy Aioli
Yield: 4 servings
Ingredients: 2 pounds russet potatoes, peeled; 2 tablespoons white household vinegar; 2 quarts water; 2 tablespoons kosher salt; 2 quarts oil; 1 cup mayonnaise; 2 teaspoons minced fresh garlic; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; Dash ground red pepper

Servings: 4 persons

2 pounds russet potatoes, peeled
2 tablespoons white household vinegar
2 quarts water
2 tablespoons kosher salt
2 quarts oil
1 cup mayonnaise
2 teaspoons minced fresh garlic
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Dash ground red pepper

1
Cut potatoes into 1/3 inch thick pieces. Place potatoes, vinegar, water and salt in saucepan. Bring to a boil over high heat. Boil for 7 minutes until tender, but not falling apart. Drain potatoes in colander and spread on paper towel-lined rimmed baking sheet. Allow to dry thoroughly, about 5 minutes.
2
Meanwhile, heat oil in Dutch oven or deep fryer to 400u00b0F. Add fries to hot oil; cook 10 minutes until crisp and browned. Drain on paper towel-lined trays.Serve with Aioli
3
To Make Aioli: Combine mayonnaise and remaining ingredients in small bowl. Serve with Pub Fries.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Perfect Pub Fries With Smokey Spicy Aioli

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