Name: Garlic Aioli with Crispy French Fries
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 4 large russet potatoes; Vegetable oil, for frying; Salt, to taste; 2 egg yolks; 1 tbsp Dijon mustard; 1 tbsp lemon juice; 3 garlic cloves, minced; 1 cup neutral oil (like canola or sunflower oil); Salt and pepper, to taste

Jump to Recipe·Print Recipe

Golden, crispy French fries served alongside a luscious homemade garlic aioli make for the ultimate side or snack. This dish brings together perfectly fried potatoes and a rich, garlicky dipping sauce that elevates the humble fry into a gourmet experience.

Why You’ll Love This Recipe

This recipe offers a satisfying contrast of textures and flavors—crispy, salty fries with a creamy, flavorful aioli. It’s a crowd-pleaser for parties, casual lunches, or indulgent snacks. The fries are crispy on the outside and fluffy inside, while the aioli delivers a punch of garlic and smooth richness that rivals any store-bought dip.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Russet or Yukon Gold potatoes
Vegetable oil (for frying)
Salt
Fresh parsley (optional for garnish)
Garlic cloves
Egg yolk
Lemon juice
Dijon mustard
Olive oil or neutral oil
Black pepper

directions

Peel (optional) and cut the potatoes into even sticks. Soak them in cold water for at least 30 minutes to remove excess starch.
While the potatoes soak, prepare the garlic aioli. In a bowl, whisk together egg yolk, Dijon mustard, and lemon juice.
Slowly drizzle in oil while whisking continuously to form an emulsion. Add grated garlic, salt, and pepper. Whisk until thick and smooth. Chill until ready to serve.
Drain and thoroughly dry the potatoes with a kitchen towel.
Heat oil in a deep pot or fryer to 325°F (165°C). Fry the potatoes in batches for 3–4 minutes to par-cook. Remove and let cool.
Increase the oil temperature to 375°F (190°C) and fry the potatoes again until golden and crispy, about 2–3 minutes.
Drain on paper towels and season with salt while hot.
Serve immediately with the garlic aioli on the side, garnished with chopped parsley if desired.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes (excluding soaking time)

Variations

Add smoked paprika or truffle oil to the aioli for a gourmet twist.
Use sweet potatoes instead of regular potatoes for a sweeter, earthier version.
Bake the fries instead of frying for a lighter option.
Add fresh chopped herbs like rosemary or thyme to the fries for extra flavor.

storage/reheating

Fries are best eaten fresh. If needed, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 400°F (200°C) until crispy. Store aioli in the refrigerator in a sealed container for up to 3 days.

FAQs

Can I use store-bought mayonnaise for the aioli?

Yes, you can start with mayo and mix in lemon juice, garlic, and mustard for a quick version.

How do I make the fries extra crispy?

Double-frying is the key—first at a lower temperature to cook through, then at a higher temperature for crispiness.

Can I bake the fries instead of frying?

Yes, toss them with oil and bake at 425°F (220°C) for 30–35 minutes, flipping halfway.

Is aioli the same as garlic mayonnaise?

They are very similar; traditional aioli is made with just garlic and oil, but modern versions often include egg yolk and lemon like mayo.

Can I make the aioli without raw egg?

Yes, use pasteurized eggs or substitute with a small amount of Greek yogurt or store-bought mayo.

What type of potato is best for fries?

Russet potatoes are ideal for their high starch content and fluffy interior.

How long should I soak the potatoes?

At least 30 minutes, but up to several hours. This removes starch and improves crispiness.

Can I reuse the frying oil?

Yes, strain it and store it in a cool, dark place. Reuse only a few times before discarding.

How can I keep fries warm before serving?

Place them on a baking sheet in a warm oven (around 200°F or 95°C) until ready to serve.

Is the aioli safe to eat with raw egg yolk?

Use fresh eggs from a trusted source or pasteurized eggs to reduce any health risk.

Conclusion

Garlic aioli with crispy French fries is a decadent, satisfying dish that brings together simplicity and indulgence. Whether served as a side or a centerpiece snack, the balance of creamy and crunchy makes it a favorite across ages and occasions.

Garlic Aioli with Crispy French Fries

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious combination of crispy golden French fries paired with a rich and creamy homemade garlic aioli, perfect for dipping or as a gourmet side dish.

Author: Emma Harper
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 4 servings 1x
Category: Appetizer
Method: Deep Frying
Cuisine: French
Diet: Vegetarian

Instructions

Peel and cut the potatoes into thin fries. Rinse under cold water to remove excess starch.
Soak the cut potatoes in cold water for at least 30 minutes, then drain and pat dry thoroughly.
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.
Increase the oil temperature to 375°F (190°C) and fry the potatoes again until golden and crispy. Drain and season with salt.
To make the garlic aioli, whisk egg yolks, Dijon mustard, lemon juice, and minced garlic in a bowl until well combined.
Slowly drizzle in the neutral oil while continuously whisking to emulsify. Continue until the aioli thickens.
Season the aioli with salt and pepper to taste. Serve alongside the hot crispy fries.

Notes

Double-frying ensures extra crispy fries.
Use a food processor or immersion blender to speed up the aioli process.
Raw egg yolks are used in traditional aioli—use pasteurized eggs for safety if preferred.