Black Garlic Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut into 1/3-inch thick fries (matchstick style). Rinse cut fries thoroughly under cold water until water runs clear to remove excess starch, then drain.

Soak the rinsed fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove more starch. This yields crispier fries.

After soaking, drain and spread fries on clean kitchen towels or paper towels. Pat completely dry. Toss the dry fries with cornstarch, 1 tsp sea salt, and the black pepper until evenly coated.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 4–5 minutes until they are soft and pale (blanching stage). Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes or until golden brown and crisp. Transfer to a wire rack or paper towels and immediately season with remaining 0.5 tsp sea salt.

While fries are hot, toss them with 1/2 cup grated Parmesan so the cheese melts slightly and adheres to the fries.

Peel the black garlic cloves and place them on a small cutting board. Sprinkle the 0.25 tsp sea salt over the cloves.

Using the flat of a chef's knife or a fork, mash the black garlic cloves with the olive oil and salt until you have a smooth, spreadable paste. This can also be done in a small food processor or with a mortar and pestle. Adjust salt to taste.

Reserve the paste. You'll either toss a portion with the finished fries or serve dollops alongside the aioli for dipping.

Combine 1/2 cup mayonnaise, 2 tbsp roasted green chiles, 1 tsp lime juice, 1/2 tsp minced raw garlic, and 0.25 tsp salt in a bowl or small food processor.

Blend or whisk until smooth. If the aioli is too thick, add up to 1 tsp water, 1/2 tsp at a time, to reach a dipping consistency.

Taste and adjust seasoning with additional salt or lime juice as needed. Chill while fries finish if desired.

Place the hot Parmesan-coated fries on a serving platter or basket.

Dot or lightly drizzle about half of the black garlic paste over the fries (use more or less to taste). Alternatively, toss the fries gently with the black garlic paste for more even flavor.

Sprinkle the chopped parsley and the extra 2 tbs grated Parmesan over the top for freshness and extra umami.

Serve immediately with green chile aioli on the side for dipping. Provide extra black garlic paste at the table.