Crispy Parmesan French Fries with Easy Garlic Aoili
These double fried french fries are the best amount of crispy and fluffy at the same time. Paired with this easy garlic aioli, heaven.
Ingredients
Easy Garlic Aioli
- 5 cloves garlic (chopped)
- 1 lemon juiced
- 1 tsp salt
- 1/2 cup good olive oil
- 1/4 tsp dijon mustard
Crispy Parmesan French Fries
- 5 lbs russet potatoes, peeled and sliced into matchsticks (optional: soak in cold water for 2 hours)
- vegetable oil for frying
- 1 tbsp sea salt for sprinkling
- 1/4 cup parmesan
- 2 tbsp parsley
Instructions
- Start by soaking the matchsticks In order to get uniform matchsticks, I like to cut my potatoes into an even rectangle before slicing into matchsticks. Then place the sliced potatoes in a bowl of cold water and place in your refrigerator for at least an hour, up to two for best results.
- Make the aioli. Place all ingredients except olive oil in a food processor or blender. Blend until easy aioli forms. If the consistency is too watery, keeping the food processor on, slowly drizzle in a little bit more olive oil until you get the consistency you want. Pouring in a tablespoon at a time. Store in the fridge until ready to eat.
- Next, drain the matchsticks and pat dry on a paper towel lined baking sheet so that they don’t have a ton of moisture to them this will not be good when frying. Place the oil in a deep pot over medium heat, saving enough space so the liquid doesn’t bubble over when dropping the potatoes in.
- When the oil reaches 300 degrees F, drop the potatoes in a handful at a time, trying not to over crowd the pot. This will need to be done in batches. Cook for 4-5 minutes.
- Remove the fried potatoes from the oil and let them drain on a paper towel lined baking sheet. Then finish the rest of the fries, waiting in between each batch for the temperature to reach back up to 300 degrees.
- Next fry them a second time for crispiness. Turn your heat up so that the oil reaches 400 degrees. Starting in batches again, carefully place the fries in the oil and fry until golden brown. This should only take 30-60 seconds this time around. Drain for the last time. Then place the fries in a large bowl. Sprinkle with salt, parmesan and parsley, then serve with the aioli.