June 4, 2014
Red Pepper Aioli
1 cup prepared mayonnaise
1 large roasted red pepper, peeled, seeded and chopped
1 chipotle in adobo
Kosher salt and freshly ground black pepper
Combine mayonnaise, red pepper and chipotle in a blender and blend until smooth; season with salt and pepper.
5 large Russet potatoes, peeled
1 quart peanut oil
1. Cut potatoes into ¼-inch thick slices then cut each slice into ¼-inch thick fries. Place fries in a large bowl of cold water and refrigerate for at least 1 hour and up to 8 hours.
2. Heat oil in a large, straight-sided skillet or medium heavy-bottom stockpot to 325 degrees F. Drain fries well in batches on paper towels. Fry each batch for 3-4 minutes or until a pale blonde color and remove to a sheet pan lined with paper towels.
3. Increase the heat of the oil to 375 degrees and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season immediately.
Serve with the sauce on the side.