Bistro French Fries with Kalamata Aioli Dip
Bistro French Fries with Kalamata Aioli dip (yes, GFCFSF)
These are super amazing and kids who seek strong flavors like pickles or salt will LOVE these, if you are willing to share, that is. 🙂
Kalamata Aioli dip
- 1 clove garlic
- 1 cup Kalamata olives, pitted
- 1 head roasted garlic, skin removed
- 1 cup mayonnaise
- 2 Tablespoons fresh lemon juice
- salt and pepper to taste
Combine all in food processor or blender, cover and refrigerate.
- oil for frying (I use peanut)
- ice water
- 4-6 large Idaho Russet potatoes, unpeeled and well scrubbed
Cut potatoes into thin fries, store in ice water until ready to cook. Heat oil to 300 degrees. When oil is hot, take a batch of fries out of the ice water and dry well with tea towel.
Cook fries until lightly golden brown (not crispy) and remove to baking sheet. Cook all of the fries this way and set aside. When ready to serve, turn heat up to 375 for the oil and put small batches of fries back in the oil to cook quickly and crisp. When each batch is done, season quickly with herbs (below) and keep stacking new fries and herbs. Serve with Aioli.
Herbs for fries
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh chives
- kosher salt, fresh ground pepper
To roast garlic, slice top of head off to expose garlic cloves, drizzle with 1 tablespoon olive oil. Put top of head back on and seal in foil and bake at 300 degrees for an hour. Cool and peel all skin off.
Grub and enjoy!!