• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup mayonnaise

  2. 1 garlic clove

  3. 1 teaspoon pimentón de la Vera (smoked Spanish paprika)

  4. 1 teaspoon fresh lemon juice

  5. 1 tablespoon plus 2 teaspoons finely chopped flat-leaf parsley

  6. Kosher salt and freshly ground pepper

  7. Vegetable oil, for frying

  8. 3 large baking potatoes (about 2 pounds), peeled and cut into 1/2-inch-thick sticks

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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