Crispy Fries with Sichuan Pepper Mayo
A masterclass in texture and heat, featuring extra-crispy fries tossed in a savory spice blend paired with a numbing, aromatic Sichuan peppercorn aioli.
mostly unattended — the clock does the work
Reverse-engineered from Poulette · Copenhagen
Ingredients
for 2 servings
- 500 grusset potatoes — cut into 1/2 inch sticks
- 30 gall-purpose flour
- 20 gcornstarch
- 1.5 lneutral oil
- 1large egg — beaten
- 5 gkosher salt
- 2 gblack pepper
- 3 gsmoked paprika
- 2 ggarlic powder
- 120 gmayonnaise
- 10 gSichuan peppercorns — toasted and coarsely ground
- 5 mllemon juice
Equipment
checked against your kitchen
- ✓stovetop
Method
- 1
Whisk together flour, cornstarch, salt, and black pepper in a large bowl to create the dredging mix.
2 min→ dry dredge
- 2
Submerge potato sticks in cold water for 30 minutes to remove excess starch, then pat completely dry.
35 min · 2 min attention⏱ Step 2 timer · 35 min - 3
Heat the oil in a deep fryer or heavy-bottomed pot to 325F (165C).
10 min · 1 min attention165°C oil - 4
Dredge the potatoes in the flour mixture, dip in beaten egg, and then coat again in the flour mixture for a thick crust.
5 min→ coated potatoes
- 5
Fry the potatoes in batches at 325F (165C) until pale gold and tender-crisp, about 5 minutes.
7 min165°C oil⏱ the potatoes are opaque and firm to the touch · 7 minDone when: the potatoes are opaque and firm to the touch
- 6
Remove from oil, drain on a wire rack, and immediately toss with smoked paprika and garlic powder.
2 min→ spiced fries
- 7
waits for: step 5
In a small bowl, whisk together mayonnaise, ground Sichuan peppercorns, lemon juice, and a pinch of salt.
3 min→ Sichuan mayo
- 8
waits for: step 6
Serve the hot fries with a generous dollop of the Sichuan peppercorn mayonnaise.
1 min
Why this grade?
- reverse-engineered provenance+40
- decode confidence 74%+18.5
- Trust score59/100