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Ingredients
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Fries
Black Garlic Aioli
Method
Preparing the Frites
First Cook
Peel and cut the russet potatoes into thick fries. Soak them in cold water for 30 minutes to remove excess starch. Drain and pat dry.
Second Cook
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3-4 minutes until they are golden brown and crispy. Remove and drain on paper towels. Season with salt.
Making the Black Garlic Aioli
Blend Ingredients
In a blender, combine black garlic, egg yolk, Dijon mustard, and lemon juice. Blend until smooth.
Emulsify
With the blender running, slowly drizzle in the olive oil until the mixture is thick and creamy. Season with salt to taste.