Recipe courtesy of Dave Lieberman
31 min
15 min
16 min
4 servings


For the mayonnaise:
  • 1/2 cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • Couple pinches salt
  • About 20 grinds black pepper
For the potatoes:
  • 2 cups vegetable oil, preferably canola or safflower
  • 4 russet potatoes, peeled and cut into 1/2-inch thick wedges
  • Salt
  • Chopped fresh parsley leaves, for garnish


Make the mayonnaise by whisking together all the ingredients until fully incorporated. Transfer to a small serving bowl and serve as a side with the fried potatoes.

Heat the oil over high heat in a large, heavy pot, such as a Dutch oven, until it reaches 375 degrees F. Carefully drop half of the potatoes into the hot oil and cook until nicely golden brown, about 8 minutes. Remove potatoes with a slotted metal spoon onto a plate lined with a double layer of paper towels. Season generously with salt and sprinkle with parsley. Serve the first batch and repeat the frying process for the second batch.

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