At The Merc, these fries come with garlic aïoli (mayo!) and ketchup, so you get the best of both worlds!
PREPARATION TIME
Ingredients
FOR THE FRENCH FRIES
2 1/2 lb. russet potatoes (about 4 medium)
Vegetable or peanut oil, for frying
1 tsp. kosher salt
1 tsp. garlic powder
1 tbsp. chopped fresh parsley
FOR THE GARLIC PARMESAN BUTTER
1 5-ounce piece parmesan cheese (with rind)
1 stick salted butter
9 garlic cloves, peeled
FOR THE GARLIC AÏOLI
2 large egg yolks
1 tbsp. fresh lemon juice
1 tsp. kosher salt
1/2 c. vegetable oil
1/4 c. olive oil
Directions
1For the fries: Peel and rinse the potatoes. Cut lengthwise into 4 or 5 pieces, then cut the pieces into sticks. Place in a large bowl and cover with cold water. Let soak 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
2For the garlic parmesan butter: Cut the rind off the parmesan (save the cheese for topping). In a small saucepan over medium-low heat, combine the butter, garlic cloves and parmesan rind (skin-side down) and let the butter melt. Turn the heat to low and let steep, stirring occasionally to prevent sticking, until the garlic is soft and lightly browned, about 30 minutes. Strain the butter through a mesh strainer; return the butter to the pan to keep warm. Reserve the garlic for the aïoli; discard the parmesan rind.
3For the garlic aïoli: Combine the egg yolks, reserved garlic, lemon juice and salt in a food processor. Blend for 30 to 45 seconds to break down the ingredients. With the motor running, slowly stream in the vegetable oil and olive oil. If the mixture begins to get too thick, and add hot water one teaspoon at a time to help thin it out, then continue with the oil.
4When you’re ready to make the fries, grate the reserved parmesan and set aside for topping. Drain the potatoes and lay them on 2 baking sheets lined with paper towels. Blot dry.
5Heat a few inches of vegetable oil in a heavy pot until a deep-fry thermometer reaches 300 ̊. Working in three or four batches, fry the potatoes until soft but not browned, 4 to 5 minutes. Remove with a slotted spoon and drain on dry paper towels.
6Once all the potatoes have been fried, turn up the heat and bring the oil to 400 ̊. Working in batches, fry the potatoes again until golden and crisp, about 2 minutes. Remove and drain on clean paper towels. (You can place the fries on a rack set on a sheet pan and keep warm in a 200 ̊ oven until all of the fries are done.)
7Put the fries in a large bowl and toss with the salt, garlic powder, half of the grated parmesan and half of the parsley. Transfer to a serving plate and drizzle with the garlic parmesan butter. Top with the remaining grated parmesan and parsley. Serve with the garlic aïoli for dipping.
