I love aioli and french fries. I’m from Quebec, Canada. We eat mayonnaise on everything, and if it doesn’t come with mayonnaise – we ask for it. And I also love kalamata olives.
Rosemary Pomme Frites and Kalamata Aioli – 2 servings
4 large russet potatoes, washed
1 tablespoon rosemary, minced
2 cloves garlic, minced
1 egg yolk
2 teaspoons freshly squeezed lemon juice
1/2 cup olive oil
1 tablespoon parsley, minced
1/3 cup purple kalamata olives, minced
Using a mandoline cut each potato into sticks, 1/4-inch thick and 4 1/2-inches long. Place in a bowl of water, and when all the potatoes have been cut, change the water. If you’d like you can do this hours ahead of time, and change the water every hour or so.
To prepare the aioli, combine minced garlic and pinch of salt together, and crush into a paste. Place in a large bowl, add egg yolk and whisk until well combined. Add lemon juice, and while constantly whisking slowly drizzle in olive oil. The mixture will become emulsified, and should be very thick. Stir in herbs and and minced kalamata, combine well and set aside.
Fill a large heavy pot with 4-inches of peanut oil and heat to 320 degrees F. Meanwhile remove the potatoes from the water and drain on a cooling rack or colander. No need to waste paper towels to dry potatoes, but if you feel like it you can use that method instead.
Place a handful of potatoes in the hot oil, and using a spider stir the potatoes. Don’t crowd them. Fry them for about 5 minutes or until they are cooked through. Remove the fries and drain on newspaper or paper towels. Repeat this process with remaining potatoes. Reserve the oil in the pot, and heat the oil to 375 degrees F. Add handful of potatoes at a time ad fry for 3 minutes or until deep golden brown. Place fries in a large metal bowl.
Toss fries with kosher salt and minced rosemary. Serve immediately with kalamata aioli on the side.
Note: For twist add freshly grated Parmigiano-Reggiano to bowl of fries along with other ingredients, toss and serve with aioli.