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Fries: Hand Cut Russet Fries with Dijon Aioli

Source of Recipe

Charlie Palmer, Aureole Restaurant


List of Ingredients

DIJON AIOLI:
1 egg
1 egg yolk
2/3 cup dijon mustard
1 teaspoon garlic puree
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
1 1/2 cups vegetable oil
3 teaspoons lemon juice

FRIES:
4 large russet potatoes
1 quart peanut oil
1/4 cup chopped parsley
salt and pepper


Recipe

Place the egg, egg yolk, Dijon mustard, garlic, salt, and pepper in a food processor fitted with a metal blade and process until well blended. With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt and pepper if necessary.

Peel potatoes and slice into 1/4 inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water. Heat the oil to 315 to 325ºF. In 4 to 5 small batches, blanch the fries for approximately 8 minutes or until golden brown. Drain on paper towels. When ready to serve, heat oil to 350 to 375ºF. In small batches fry blanched potatoes for 2 to 3 minutes until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper.