French Fries with Roasted Garlic Mayonnaise

Name: French Fries with Roasted Garlic Mayonnaise
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
Ingredients: 355 milliliters canola oil; 1 bunches chives, finely chopped; 1 teaspoon dry mustard; 4 larges egg yolks; 4 sprigs fresh thyme; 1 head garlic, sliced in 1/2; 8 mediums Idaho potatoes; 2 Tbsps fresh lemon juice; 4 Tbsps extra-virgin olive oil; 8 servings Sea salt; 8 servings Sea salt and freshly ground black pepper; 8 servings Vegetable oil, for frying; 1 Tbsp water

French Fries with Roasted Garlic Mayonnaise

You can never have too many American recipes, so give French Fries with Roasted Garlic Mayonnaise a try. This recipe makes 8 servings with 315 calories, 6g of protein, and 15g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of egg yolks, lemon juice, water, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as an inexpensive side dish. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet.

Instructions

Heat the oven to 375 degrees F.

Equipment you will use

Oven

Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper. Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes. When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Thyme

Equipment you will use

Aluminum Foil

Bowl

In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, water, and salt and pepper.

Ingredients you will need

Salt And Pepper

Egg Yolk

Mustard

Water

Equipment you will use

Food Processor

Bowl

Whisk or pulse with the machine to break up the yolks. If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream with the machine running. Then whisk or process in the garlic and lemon juice. Taste and adjust seasoning with more lemon juice, salt, or pepper. Thin the mayonnaise with more water if it is too thick.

Ingredients you will need

Lemon Juice

Mayonnaise

Seasoning

Emulsions

Garlic

Pepper

Water

Egg Yolk

Salt

Equipment you will use

Food Processor

Whisk

Bowl

Pour the vegetable oil into a deep fat fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks using a knife, mandoline, or French fry cutter. Rinse the potato sticks well and dry them thoroughly to keep the hot oil from splattering. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not drop too much. Cook the potatoes until soft but not browned, about 6 to 8 minutes.

Ingredients you will need

Potato Sticks