Crispy Layered Potato Fries

Peel potatoes and place them in a bowl of cold water to prevent browning.

Using a mandoline, thinly slice the potatoes.

In a small saucepan, combine heavy cream and smashed garlic cloves. Bring to a simmer over medium heat, then remove from heat to let the garlic infuse.

Line a square baking dish (approximately 8x8 inches) with parchment paper, leaving an overhang on the sides. Spray with cooking spray.

Layer the sliced potatoes evenly in the dish, seasoning each layer with salt and ground white pepper.

Strain the garlic-infused cream over the layered potatoes, ensuring they are mostly covered.

Cover the potatoes with another piece of parchment paper and bake in a preheated 375°F (190°C) oven for 60-90 minutes, or until the potatoes are tender when pierced with a knife.

Remove from the oven. Cut a piece of cardboard to fit inside the dish and place it on top. Press down firmly with a heavy object to compress the potatoes.

With the weight still on top, transfer the dish to the refrigerator to chill and set for at least 4 hours, or preferably overnight.

Once chilled, remove the weight and cardboard. Use the parchment overhang to lift the potato block out of the dish. Peel off the parchment paper.

Trim the edges of the potato block for a clean shape, then slice it into thick, fry-shaped sticks.

To make the spicy aioli, combine the egg, Dijon mustard, and neutral oil in a tall container.

Use an immersion blender to blend the mixture until it emulsifies and becomes a thick mayonnaise.

Stir in the lemon juice, a pinch of salt, and pepper. Mix well.

Add sriracha to the aioli and stir until fully combined.

Transfer the spicy aioli to a serving bowl and garnish with chopped parsley.

Heat a few inches of vegetable oil in a deep pan to 350°F (175°C).

Carefully fry the potato sticks in batches until they are deep golden brown and crispy on all sides.

Remove the fries from the oil and let them drain on a wire rack. Immediately season with salt and garnish with more chopped parsley.

Serve hot with the spicy aioli for dipping.