Red Pepper and Parmesan French Fries with a Spicy Garlic Aioli

• Produce

  • 3 Garlic cloves
  • 1/2 tsp Parsley

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 tsp Dijon mustard
  • 1 dash Tabasco

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 dash White pepper

• Oils & Vinegars

  • 1 Canola oil
  • 1/2 cup Canola oil

• Dairy

  • 1/4 cup Parmesan, grated fresh

• Other

  • 4 Large russet potaoes

Found on thehopelesshousewife.com

Ingredients

• 4 large russet potaoes
• canola oil for frying
• ¼ cup grated fresh parmesan
• 1 teaspoon red pepper flakes
• ½ teaspoon parsley, finely chopped
• 3 garlic cloves
• ½ teaspoon salt
• 1 egg yolk
• 1 teaspoon dijon mustard
• ½ cup canola oil
• dash white pepper
• dash Tabasco
• 4 large russet potaoes
• canola oil for frying
• ¼ cup grated fresh parmesan
• 1 teaspoon red pepper flakes
• ½ teaspoon parsley, finely chopped
• 3 garlic cloves
• ½ teaspoon salt
• 1 egg yolk
• 1 teaspoon dijon mustard
• ½ 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.
• 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.