1. In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice. 2. Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate. 3. In a large saucepan, heat 1 inch of oil to 250°. 4. In a large bowl, rinse the potatoes and pat thoroughly dry. 5. Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes. 6. Transfer to paper towels to drain. 7. Increase the oil temperature to 350°. 8. Cook the fries in batches until golden and crisp, about 3 minutes. 9. Transfer to paper towels to drain and immediately season with salt. 10. Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli. ---------------------------------------------------------------------------
Nutrition
Ingredients
