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Frites Recipe

Inspired by aFrite Restaurant

Time1h

Serves4

hand-cut classic fries & aFrite mayo

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Frequently paired with

The best thing to pair and share with Frites

Selected to serve

Bloody Mary’s

Brunch is available Saturdays featuring shakshuka, our famous beyrouti tacos, and the Best Bloody Mary’s in town.

spicy · savory · tangy

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Ingredients

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Method

Preparing the Fries

Cutting the Potatoes

Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick.

Soaking the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Drying the Potatoes

Drain and pat the potatoes dry with paper towels.

Frying the Potatoes

In a large pot, heat the vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season with salt immediately.

Making the Frite Mayo

Combining Ingredients

In a bowl, combine mayonnaise, minced garlic, lemon juice, paprika, salt, and pepper. Mix well until smooth.

Chilling

Cover and refrigerate the Frite mayo for at least 15 minutes to allow the flavors to meld.

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