Garlic Mayo:
1 head of garlic
4 sprigs fresh thyme
4 T EVOO
sea salt and pepper
4 large egg yolks
1 tsp dry mustard
1 T water
1 & 1/2 C canola oil
2 T fresh lemon juice
Idaho potatoes
vegetable oil for frying
sea salt
chives
Heat oven to 375
Place garlic head on sheet of aluminum foil, top with thyme, drizzle with 1 T olive oil, season with salt and pepper. Close foil up and roast garlic until soft about 35 minutes. When cool enough to handle squeeze out soft pulp and place into a bowl.
In a food processor, combine the egg yolks, mustard, water, salt and pepper. Pulse with the machine to break up the yolks. Then drizzle in the oil to form an emulsion while the machine is running. Add the garlic and lemon juice. Taste to adjust the seasonings and add more water if mayo is too thick.
Cut 1/4 inch thick fresh potato sticks, rince the potato sticks well to remove some starch and dry them with paper towel.
1st fry
vegetable oil in heavy sauce pan or deep fryer heat to 325 degrees F
Cook potato sticks in batches until soft but not browned about 6-8 minutes.
Remove them and drain on paper towels.
They can sit out on the counter like this for hours.
2nd fry
Increase temperature of oil to 375 degrees F
Cook the par-fried potatoes in batches a second time until golden and crispy about 2-4 minutes.
Drain on fresh paper towels. Use sea salt and salt the potatoes while they are still hot.
Yummy!
Recipe from L'Assiette de Paris