How to Make the Best Fries Ever + Simple Garlic Aioli





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Published on Nov 21, 2016

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3 tablespoons Mayonnaise (I use Kensington’s Organic Mayonnaise)
1 large Garlic Clove, peeled and grated
1 1/2 cups Sunflower Oil
1 1/2 cups Beef Tallow (Beef Fat)
2 Russet Potatoes, thoroughly rinsed and sliced into matchsticks
Sea Salt

Add mayonnaise to small bowl and mix in grated garlic. Set aside.
Add sunflower oil and beef tallow to a medium-sized pot. Oil should come up about 1 to 3 inches in the pot.
Heat pot of oil on medium heat.
Once oil bubbles when you add a fry, it’s hot enough to add fries batch by batch. Don’t overcrowd fries. If the oil starts smoking, turn heat down a bit.
Using a slotted spoon, carefully flip the fries to crisp up both sides.
Fries should take about 5 minutes to cook.
Once fries are golden brown, turn off heat and use slotted spoon to place fries onto a paper towel-lined plate.
Quickly salt fries generously.
Serve with ketchup and garlic aioli.

Music: “Blue Skies” by Silent Partner and “Morning Stroll” by Youtube


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