Serves 5-10
Preparation time: 30 minutes

  • 3⁄4 cup mayonnaise
  • 1 garlic clove
  • 1 teaspoon smoked spanish paprika
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely chopped flat leaf parsley
  • 2 teaspoons finely chopped flat leaf parsley
  • kosher salt & freshly ground black pepper
  • vegetable oil, for frying
  • 3 large baking potatoes, peeled and cut into 1/2-inch-thick sticks (about 2 pounds)



Step 1:

In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice.


Step 2:
Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate.


Step 3:
In a large saucepan, heat 1 inch of oil to 250°.


Step 4:
In a large bowl, rinse the potatoes and pat thoroughly dry.


Step 5:
Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes.


Step 6:
Transfer to paper towels to drain.


Step 7:
Increase the oil temperature to 350°.


Step 8:
Cook the fries in batches until golden and crisp, about 3 minutes.


Step 9:
Transfer to paper towels to drain and immediately season with salt.


Step 10:
Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli.

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