Pommes Frites with Two Sauces

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor while canola oil is more budget-friendly.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

ketchup

🥗Healthier: sugar-free ketchup

💰Cheaper: tomato sauce

Sugar-free ketchup reduces sugar intake.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a different flavor profile.

Peel the potatoes and cut them into uniform sticks.

Change the water once and soak the potato sticks for at least 30 minutes.

Peel some garlic for the aioli.

Separate egg yolks from the eggs.

In a bowl, combine the egg yolks, 1 teaspoon of English mustard, and lemon juice, and mix slowly to create aioli.

Dry the potato sticks to prevent splattering during frying.

Heat vegetable oil in a deep fryer or large pot to a lower temperature for the first fry.

Fry the potatoes at the lower temperature until cooked through but not browned, then remove them from the oil.

Prepare a garlic and salt mixture with garlic and rosemary while the fries cool.

Increase the oil temperature for the second fry.

Fry the potatoes again at a higher temperature until golden brown and crispy, watching for the bubbling to decrease.

Remove the fries from the oil and drain on paper towels to remove moisture.

Toss the fries in the garlic and salt mixture before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens