Red Pepper and Parmesan French Fries with a Spicy Garlic Aioli

By Erika on June 30th, 2012 / / No Comments

 

These fries are so easy, and they disappear off the plate in minutes! You will never even consider frozen fries when you see how easy they are to make at home. This recipe is also featured in our Trio of Ballpark Fries recipe.

Yield: Serves 4

Red Pepper and Parmesan French Fries with a Spicy Garlic Aioli

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

Instructions

  1. 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
  2. Prepare topping. Mix all ingredients for topping and set aside.
  3. 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!)
  4. 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.
  5. 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.
  6. Turn up heat to 375 degrees. When fryer is hot enough, drop the blanched fries not the oil again until crisp and golden.
  7. Remove from oil and place on paper towel. Salt right away. Top immediately with Red Pepper Parmesan Topping and serve with Garlic Aioli.

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