3 Large russet potatoes, (about 2 lbs), peeled and cut into 1/3 inch sticks
1 Tbsp Extra virgin olive oil
cup Fresh cilantro, roughly chopped
For the Chipotle Aioli:
1 Egg yolk
2 Garlic cloves, grated or finely minced
1/2 tsp Lemon, zest
2 tsp Lemon juice
1-2 tbsp Adobo sauce from a can of chipotle peppers in adobo
1/2 tsp Sea salt
1/2 tsp Freshly cracked black pepper
1 1/3 cup Vegetable oil or other neutral oil
Wash and peel the potatoes and cut them into 1/3 inch wide sticks, keeping each fry the same length as the potato.
Place the potato sticks in a large bowl filled with cold water.
Leave them to soak for at least 30 minutes. Drain the potatoes and dry them very well.
Preheat the oven to 425°F. Spread the potatoes on a rimmed baking sheet and toss them with olive oil.
Spread the potatoes out into an even layer and place in the oven for 10 minutes.
Turn the oven heat up to 450°F and bake for 10 minutes longer. Finish the fries by broiling them until they are beginning to brown and crisp. Remove them from the oven and toss. Keep broiling until they have reached your desired brownness and crispiness.
To make the aioli combine the egg yolk, garlic, lemon zest, lemon juice, 1 tbsp of water, chipotle peppers, salt and pepper. Pulse until mixed. With the blade running on low, slowly pour in the oil. As it emulsifies, if it gets too thick add a little water. Transfer aioli to a small bowl.
Once the fries are done cooking, toss them with a generous amount of Milford Spice Company’s Jamaican Me Crazy Jerk seasoning and fresh cilantro. Serve hot with chipotle aioli on the side for dipping.