Frites Provençales with Roasted Garlic Aioli

Frites Provençales with Roasted Garlic Aioli ingredients

• For the Roasted Garlic Aioli
• For the Frites Provençales

How to make Frites Provençales with Roasted Garlic Aioli

1. Begin by preparing the roasted garlic for the aioli: Preheat your oven to 400°F (200°C). Slice off the top quarter of the garlic head to expose the cloves, then drizzle with 1 tablespoon of olive oil. Wrap the garlic head tightly in aluminum foil and roast for 30-40 minutes, or until the cloves are very soft and golden brown. Let cool slightly, then squeeze the softened cloves from their skins into a small bowl and mash with a fork.
2. While the garlic roasts, prepare the potatoes: Peel the Russet potatoes, then cut them into 1/4-inch thick by 1/4-inch wide by 3-4 inch long sticks. Place the cut potatoes into a large bowl of cold water and soak for at least 20 minutes to remove excess starch, which helps achieve crispier fries.
3. Drain the soaked potatoes thoroughly and spread them out in a single layer on a clean kitchen towel or paper towels. Pat them completely dry; this is crucial for preventing oil splatters and ensuring a crispy texture.
4. Prepare the Roasted Garlic Aioli: In a food processor or using an immersion blender, combine the mashed roasted garlic, 1 egg yolk, 1 teaspoon of Dijon mustard, and 1 tablespoon of lemon juice. Process until well combined and smooth.
5. With the food processor running on low speed, slowly drizzle in 3/4 cup of neutral oil (like canola or grapeseed) in a very thin, steady stream. Continue processing until the aioli is thick, creamy, and emulsified. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, then taste and adjust as needed. Transfer to a serving bowl and refrigerate until ready to serve.
6. Heat the oil for deep frying: In a large, heavy-bottomed pot or Dutch oven, pour 8 cups of peanut or canola oil. Heat the oil over medium-high heat until it reaches 325°F (160°C) using a deep-fry thermometer. Do not let the oil exceed this temperature for the first fry.
7. First fry the potatoes: Working in batches to avoid overcrowding the pot, carefully lower about one-third of the dried potato sticks into the hot oil. Fry for 5-7 minutes, stirring occasionally, until the fries are tender, slightly soft, and pale blonde but not yet crispy. Remove the fries with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain. Repeat with the remaining batches, allowing the oil to return to temperature between each batch.
8. Increase the oil temperature: Raise the oil temperature to 375°F (190°C) for the second fry. This higher temperature will make the fries golden and crispy.
9. Second fry the potatoes: Once the oil reaches the correct temperature, carefully return the par-fried potatoes to the hot oil in batches. Fry for 3-5 minutes, stirring occasionally, until the fries are deeply golden brown and very crispy. Remove with a slotted spoon and transfer them back to the wire rack to drain any excess oil.
10. Season and serve: Immediately transfer the hot, crispy fries to a large bowl. Sprinkle evenly with 1 teaspoon of fine sea salt and 1.5 teaspoons of dried Herbes de Provence, tossing gently to coat. Garnish with 2 tablespoons of chopped fresh parsley, if desired. Serve the Frites Provençales piping hot with the chilled Roasted Garlic Aioli on the side.

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