Here’s the thing about potatoes, specifically french fries, they are great on their own. You know, french fries are crispy on the outside, soft on the inside, golden brown and hot from oil… I mean it’s just perfection. But when you add a few key ingredients it gives them an extra boost of flavor. You literally are taking your fries to a whole new level! To elevate, these fries I have cooked them using a double fry method and topped them with loads of crumbled feta, a generous sprinkle of chopped parsley, lemon wedges, and a uniquely delicious roasted garlic aioli.
These are a favorite of mine, but I am not too picky when it comes to fries, I have loved eating them ever since I can remember. So you can bet that I’m ordering any kind of fries on the menu of any restaurant I step foot it. I mean, it’s basically my mission in life to taste as many of them as physically possible!
- 1 head of garlic
- 1 teaspoon olive oil
- 4 large russet potatoes, skin on
- Vegetable oil, for frying
- 1/2 cup olive oil based mayo (regular will work fine too)
- 1 tablespoon dijon mustard
- Saffron, large pinch (optional)
- 1 lemon, cut into wedges + 1 tablespoon of its juice
- ½ cup feta, crumbled
- 2 tablespoons fresh parsley, chopped
- Preheat the oven to 400 degrees Fahrenheit. Chop off the top portion of the garlic head to reveal the garlic cloves. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top of them. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft.
- Meanwhile, cut the potatoes into matchsticks, 1/2 centimeter thick and 2 inches long. Place the cut potatoes into a large bowl of water and soak for 15 minutes. Meanwhile, preheat about 4 inches of oil in a large pot or deep fryer to 325 degrees Fahrenheit. Remove the cut potatoes from the water and pat dry with a paper towel.
- Place a handful of the cut potatoes into the oil and fry for two minutes. Transfer the partly fried fries to a baking sheet lined with paper towels, then repeat with rest of the cut potatoes. Raise the temperature of the oil to 375 degrees Fahrenheit. Then, place the partly fried fries back into the oil in batches and fry for 30-45 seconds, until golden brown. Remove them from the oil then drain on another baking sheet lined with paper towels.
- Once garlic is fully cooked, remove from the oven and allow to cool five minutes. Squeeze 6 of the garlic cloves out of the paper skin into a bowl and set aside. In a blender or food processor, combine the mayo, dijon mustard, roasted garlic, saffron, lemon juice and a pinch of salt and pepper. Blend until smooth. Taste and adjust the seasonings to your liking.
- Place the fries in a bowl, season with salt and pepper, and toss to combine. Place the seasoned fries on a serving dish and top with the roasted garlic aioli, lemon wedges, crumbled feta, and parsley.