The Ultimate French Fry

Food Network Canada
Cook Time
10 min
4 servings

You’ll never want fast food French fries again!



The Ultimate French Fry

lb(s) baking potato
vegetable oil, for deep-frying

Aioli For French Fries

jalapeno pepper
Tbsp chopped chives
cup mayonnaise


Step 1

Scrub potatoes to remove all dirt.

Step 2

With paring knife, cut out any eyes or dark spots.

Step 3

Keeping peel intact and using sharp chef’s knife or mandolin, slice potatoes lengthwise into 1/4-inch (5 mm) thick slices.

Step 4

Stacking 2 or 3 slices at a time; julienne into 1/4–inch (5 mm) thick strips.

Step 5

Transfer to deep bowl. Cover with water; let stand at room temperature for at least 1 hour or up to 24 hours.

Step 6

Drain potatoes; dry well. In deep-fryer, wok or deep pot, pour enough oil to come at least two-thirds up side; heat to 300ºF (150ºC).

Step 7

Deep-fry potatoes, in batches until tender but not golden, about 5 minutes. Using Chinese skimmer or slotted spoon, transfer to paper towel-lined rack. Let oil cool.
(Make-ahead: Let stand at room temperature for 1 hour or for up to 2 hours)

Step 8

Heat oil to 375ºF (190º). In batches, refry potatoes for 3 to 5 minutes or until crisp and golden. Immediately transfer french fries to clean paper towel-lined racks. Season with salt to taste.

Step 9

On baking sheet, broil jalapeno pepper, turning occasionally for 7 to 10 minutes or until blackened; let cool slightly. Remove skin and seed; chop finely. Stir into mayonnaise; add chives.

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