Gorgonzola Pomme Frites Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off each garlic bulb to expose the cloves, drizzle with 1 tablespoon olive oil, wrap tightly in foil and roast on a baking sheet for 30–35 minutes until cloves are very soft and golden. Let cool until easy to handle.

Mash roasted garlic

Squeeze the roasted garlic cloves from their skins into a small bowl and mash to a paste with a fork.

Combine aioli ingredients

In a bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons sour cream (or crème fraîche), 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, the mashed roasted garlic (all cloves from both bulbs), 1 tablespoon finely chopped fresh tarragon, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and emulsified. Taste and adjust seasoning or lemon for brightness. Refrigerate while you prepare the frites to let flavors meld.

Prepare potatoes

Peel (optional) and cut potatoes into long, thin batons about 1/4 to 1/3 inch (6–8 mm) thick. Place cut potatoes into a large bowl of cold water and agitate to release surface starch. Let sit for 20–30 minutes (or up to 2 hours refrigerated) to remove excess starch.

Blanch and dry

Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat very dry — removing moisture is essential for crispness. If you blanched in water only, you may optionally par-cook: heat 1 cup oil in a heavy skillet to 300°F (150°C) and blanch batches for 3–4 minutes until slightly softened but not browned; transfer to a rack and cool. (If you plan a double-fry method, do this step.)

Fry to finish

Increase oil temperature to 375°F (190°C). Fry the potatoes in batches for 2–3 minutes, stirring to prevent sticking, until golden and crisp. Use a slotted spoon to transfer fries to a paper-lined tray. Immediately season each batch with 1/4 teaspoon salt (proportionally) and a little black pepper.

Toss with tarragon and cheese

When all batches are fried, place fries in a large bowl, add 2 tablespoons finely chopped fresh tarragon and 2 tablespoons finely grated Parmesan (optional). Toss gently to distribute. Crumble or break the 4 ounces of Gorgonzola into small pieces and sprinkle over the hot fries so it softens and becomes slightly melty. If using, drop 1 tablespoon unsalted butter over the fries while still hot and toss once to coat for extra silkiness. Taste and adjust salt/pepper.

Divide the pomme frites among 2–4 plates (see servings). Serve immediately with roasted garlic tarragon aioli on the side for dipping, and extra chopped tarragon or crumbled gorgonzola to garnish if desired.