Ingredients
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3/4 cup mayonnaise
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1 teaspoon smoked spanish paprika
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1 teaspoon fresh lemon juice
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1 tablespoon finely chopped flat leaf parsley
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2 teaspoons finely chopped flat leaf parsley
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vegetable oil, for frying
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3 large baking potatoes, peeled and cut into 1/2-inch-thick sticks (about 2 pounds)
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1 garlic clove
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kosher salt & freshly ground black pepper
Instructions
- In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice.
- Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate.
- In a large saucepan, heat 1 inch of oil to 250°.
- In a large bowl, rinse the potatoes and pat thoroughly dry.
- Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes.
- Transfer to paper towels to drain.
- Increase the oil temperature to 350°.
- Cook the fries in batches until golden and crisp, about 3 minutes.
- Transfer to paper towels to drain and immediately season with salt.
- Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli.