Curtis shows you a version of French fries that are as good to you as they are to your taste buds.
Oven Fries with Garlic Aïoli
Provided by: Curtis Stone
- FOR THE FRIES
- 6 large russet potatoes, peeled
- 2 fresh thyme sprigs
- 1 large fresh rosemary sprig, cut into 3 pieces
- 2 garlic cloves, cut into quarters
- 1/2 teaspoon smoked paprika
- 3 tablespoons olive oil
- Sea salt and freshly ground black pepper
- FOR THE AIOLI
- 1 garlic clove
- 2 large egg yolks
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 cup grapeseed oil
- 1 tablespoon water, optional
- 1 tablespoon fresh flat leaf parsley, finely chopped
- Preheat the oven to 500 degrees F. Place a heavy large baking sheet in the oven until it is hot. Using a sharp chef knife, trim the potatoes to form rectangles. If desired, save any trimmings for another dish, such as for mashed potatoes. Cut the potatoes into fries that are 3/4-inch thick and 3 to 4 inches in length. Place the potatoes in lemon water until cooking to prevent them from browning.
- Drain the water from the potatoes and place the potatoes on a large baking sheet lined with paper towels. Using paper towels, pat the potatoes until they are dry.
- Toss the cut potatoes, thyme, rosemary, garlic, and smoked paprika with 2 tablespoons of the olive oil in a large bowl to coat the potatoes. Season with salt and pepper. Line the preheated baking sheet with a silicone baking mat. Arrange the potatoes in a single layer on the mat.
- Roast the potatoes for 8 minutes. Remove the fries from the oven and turn them over as needed so that they brown evenly. Drizzle with the remaining 1 tablespoon of olive oil and return the fries to the oven and continue roasting until golden brown and tender, about 8 minutes.
- Meanwhile, finely chop the garlic clove in a food processor. Add the yolks, red wine vinegar, and Dijon mustard and blend until smooth and fluffy, about 1 minute.
- With the machine running, slowly add the oil in a thin steady stream until the aïoli is thick and creamy. If the mixture is too thick, add a little water to thin it to the desired consistency.
- Stir in the parsley. Season the aïoli to taste with salt and pepper.
- Remove the fries from the oven and lay the fries on another baking sheet lined with paper towels to absorb any excess oil; discard the thyme stems, rosemary, and garlic.
- Serve the fries with the aïoli and enjoy.