Ease of Preparation: Medium
Yield: Serves 4-6 as an appetizer
Crispy Herb French Fries with Herbed Mayo
The only thing that makes good French fries better is a great mayonnaise. This particular mayo is bursting with fresh, green herbs, and there are more crispy herbs to be scattered over the golden, crispy fries.
Ingredients:
Herb Mayonnaise:
- 1 teaspoon (5 ml) Dijon mustard
- 1 egg yolk
- 2 teaspoons (10 ml) white wine vinegar
- 2 teaspoons (10 ml) fresh lemon juice
- 2 cloves garlic, grated
- 1 cup (240 ml) grapeseed oil
- Salt
- 1 tablespoon (15 ml) finely chopped oregano
- 1 tablespoon (15 ml) finely chopped basil
- 2 tablespoons (30 ml) finely chopped parsley
- 2 tablespoons (30 ml) finely chopped chives
French Fries:
- 2 pounds (32 ounces) yellow-fleshed potatoes, peeled and cut into fries
- Vegetable oil, for frying
- 1 bunch sage, leaves only
- ½ bunch basil, leaves only
- 8 sprigs rosemary, leaves only
- Salt
Method:
For the Herb Mayonnaise:
In a large bowl, add Dijon mustard, egg yolk, white wine vinegar, lemon juice and garlic. Whisk together until well combined.
Slowly whisk in grapeseed oil to form a mayonnaise.
Season with salt and fold in chopped oregano, basil, parsley and chives.
Refrigerate until needed.
For the French Fries:
Place the potatoes into a Dutch oven and cover with vegetable oil.
Slowly bring up the temperature to 375 F (190 C).
Cook until crispy and golden brown, 15-18 minutes, stirring occasionally.
Transfer fries to a paper towel lined tray and drain well. Season with salt immediately.
Add sage, basil and rosemary leaves to the oil. Fry until crispy and bright green, about 30 seconds to 1 minute.
Remove the herbs with a slotted spoon and drain on a paper towel lined plate. Season immediately with salt and set aside.
Transfer seasoned fries to a mixing bowl, add crispy herbs and toss.
Transfer fries to a serving dish and sprinkle with extra fried herbs. Serve immediately with herb mayonnaise on the side.
