French Fries With Roasted Garlic Mayonnaise
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
43
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Sea Salt4 sprigs
Thyme (fresh)4 tbsps
Extra-Virgin Olive Oil4 large
Egg Yolk (*)1 tsp
Dry Mustard1 tbsp
Water1.5 cups
Canola Oil2 tbsps
Lemon Juice (fresh)8 medium
Idaho PotatoesDirections:
1
Heat the oven to 375 degrees F
2
Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper
3
Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes
4
When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside
5
In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, water, and salt and pepper
6
Whisk or pulse with the machine to break up the yolks
7
If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work
8
Then drizzle in the oils, whisking constantly, to form an emulsion
9
If the mayonnaise breaks, stop drizzling and whisk until it comes together again
10
If you're using the food processor, pour in the oils in a thin stream with the machine running
11
Then whisk or process in the garlic and lemon juice
12
Taste and adjust seasoning with more lemon juice, salt, or pepper
13
Thin the mayonnaise with more water if it is too thick
14
Pour the vegetable oil into a deep fat fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F
15
While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks using a knife, mandoline, or French fry cutter
16
Rinse the potato sticks well and dry them thoroughly to keep the hot oil from splattering
17
Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not drop too much
18
Cook the potatoes until soft but not browned, about 6 to 8 minutes
19
Remove them and drain on paper towels
20
Increase the oil temperature to 375 degrees F
21
Cook the par-fried potatoes in batches a second time until golden and crispy, about 2 to 4 minutes
22
Drain on fresh paper towels
23
Salt the French fries while they are still hot and garnish with chives
24
Serve immediately with the Roasted Garlic Mayonnaise as a dip