Beauty shot of Molly Yeh's Good Bistro Fries, as seen on Girl Meets Farm Season 12.
Recipe courtesy of Molly Yeh

Good Bistro Fries

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  • Level: Intermediate
  • Total: 1 hr (includes sitting and chilling times)
  • Active: 30 min
  • Yield: 4 servings
Molly’s favorite fries are salty bistro-style fries. They’re triple-fried for triple-the-fun, dunked in mayonnaise and served in a parchment cone.

Ingredients

Aioli:

Fries:

Directions

Special equipment:
a deep-fry thermometer
  1. To make the aioli: In the bowl of a food processor (or mini food processor) fitted with the blade attachment, add the egg, the yolk, garlic, Dijon mustard and lemon juice. Pulse a few times to break down the eggs. Then, with the food processor running, slowly drizzle in both oils until thickened and emulsified into a mayonnaise consistency. Season with salt and set aside in the fridge while you make the fries. (Alternatively, you can use store-bought mayonnaise and simply add garlic, lemon juice and salt, to taste.)
  2. To make the fries: Prepare a large mixing bowl with ice water. Cut the potatoes lengthwise into planks that are between 1/4 inch to 1/2 inch thick. Lay the potato planks flat and cut then again, lengthwise, into 1/4-inch to 1/2-inch sticks. Place the cut fries into the bowl of ice water and allow to sit for 30 minutes. Drain and rinse the potatoes until the water is clear of starches. Place them onto a clean towel and pat until very dry.
  3. In a large, heavy-bottomed pot or enameled Dutch oven, heat 3 to 4 inches of neutral oil over medium heat until a deep-fry thermometer reaches 310 degrees F. Add the potatoes, in batches, to the oil for 2 to 3 minutes to blanche. Remove and drain on a wire rack in an even layer and refrigerate for 30 minutes to 1 hour until chilled.
  4. Increase the heat to medium-high to raise the oil temperature to 355 degrees F.
  5. Remove the fries from the refrigerator and fry, in batches, for 2 to 3 minutes until golden brown.
  6. Remove onto a wire rack to quickly reduce the temperature of the potatoes (to avoid burning) and then return to the oil again to fry, in batches, for a quick 10 to 15 second flash-fry. Transfer immediately into a large bowl and season liberally with kosher salt and parsley. Toss to combine. Serve immediately with the aioli.

Cook’s Note

The aioli makes 1 cup.