Recipe courtesy of Michael Symon
Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Potatoes: 
  • 1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
  • Kosher salt
Spicy Aioli:
  • 1 cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced 
  • 1 lime, zested and juiced
  • Kosher salt
  • Favorite fat, for frying (I love saved bacon fat or duck fat)
  • 2 scallions, thinly sliced on a bias, to garnish

Directions

Watch how to make this recipe.

For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli. 

For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside. 

To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan. 

With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

More from:

Christmas Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fried Plantain Chips

Recipe courtesy of Bal Arneson

Fried Bocconcini

Recipe courtesy of Kelsey Nixon

Fried Green Tomatoes with Spicy Remoulade Sauce

Recipe courtesy of Treva Chadwell

Fried Tuscan Olives

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chorizo-Stuffed Fried Olives

Recipe courtesy of Kelsey Nixon

Deep Fried Stuffed Olives

Recipe courtesy of Chuck Hughes

Deep-Fried Chocolate Bar

Recipe courtesy of Brit and Chips

Fried Mars Bars with Ice Cream

Recipe courtesy of Chuck Hughes

Corn Chip-Crusted Fried Ravioli

Recipe courtesy of Devon Knight|Erik Trinidad

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here