Categories: Made
Ingredients
- For fries:
- 4 large russet potaoes
- canola oil for frying
- For red pepper parmesan topping:
- 1/4 cup grated fresh parmesan
- 1 teaspoon red pepper flakes
- 1/2 teaspoon parsley, finely chopped
- For garlic aioli :
- 3 garlic cloves
- 1/2 teaspoon salt
- 1 egg yolk
- 1 teaspoon dijon mustard
- 1/2 cup canola oil
- dash white pepper
- dash Tabasco
Directions
- Heat oil to 325 degrees (note; you will be turning up later so set at a lower temperature to begin) either in fryer or on stovetop with oil deep enough to fully cover fries
- Prepare topping. Mix all ingredients for topping and set aside.
- Prepare garlic aioli. Smash garlic cloves with the side of a large knife. Sprinkle with salt and use your knife to “smear” ad work your garlic into a paste. Place in a small bowl with egg yolks and dijon mustard. Mix well. Slowly add canola oil and whisk until creamy (this can also be done in a blender or food processor). Add white pepper and Tabasco to taste (use sparingly!)
- Prepare fries. Cut a potato into a “plank”, a rectangle brick, by cutting off all four sides of the potato (there will be a small part of the potato wasted, but you can always fry the skins and use for potato skins!). When the potato is in a rectangle shape, cut it into 4-5 slices vertically. Then turn it on its side and cut 4-5 times vertically again to form fries. Repeat with each potato and dry with a paper towel.
- Drop fries in the semi-heated oil to blanch (working in batches if fryer or pot is too crowded) and cook for 4 minutes. They will not be crispy. Remove from oil and place on a paper towel. Repeat with remaining fries.
- Turn up heat to 375 degrees. When fryer is hot enough, drop the blanched fries not the oil again until crisp and golden.
- Remove from oil and place on paper towel. Salt right away. Top immediately with Red Pepper Parmesan Topping and serve with Garlic Aioli.