Crispy Baked Garlic and Herb Fries with Lemon Mayo
This two-step cooking method involves par-cooking fries in boiling water then baking on racks in a hot oven. The finished French fry is both fluffy inside and golden brown and crispy outside.
Loading ...June 28th, 2012
Recipe by Paula Bowman
Servings
4, as a side dishPrep Time
10 minutesCook Time
Total time: 25 minutesIngredients
- 1/2 cup olive oil mayonnaise
- 1 tsp grated lemon zest
- 2 tsp lemon juice
- pinch cayenne
- Salt and freshly ground black pepper
- 3 large russet potatoes, (about 2 lbs, unpeeled)
- 6 cups boiling water
- 2 tbsp olive oil
- 1/4 tsp garlic powder
- 1/2 tsp sea salt or kosher salt
- 2 tbsp chopped mixed herbs, thyme, rosemary and parsley
Directions
Preheat oven to 450ºF. Set an oven-proof baking rack over a rimmed sheet pan and set aside. If you don’t have a baking rack, line sheet pan with foil and grease lightly with olive oil, set aside.
In a small bowl, combine mayonnaise, lemon zest and juice and cayenne and stir. Season to taste with salt and pepper and refrigerate, until needed.
Slice potatoes lengthwise into 1/4-inch slices, and cut again into 1/4-inch strips and place in a large bowl. Pour boiling water over fries and let sit for 5 minutes. Drain and transfer onto a clean kitchen towel or several paper towels and dry thoroughly.
Wipe bowl dry and return fries to bowl. Toss with olive oil, salt and garlic powder, transfer to prepared sheet pans and arrange in a single layer. Bake until golden and crispy, about 15 to 20 minutes. If not using a baking rack, flip fries halfway through cooking.
Once done, toss fries in a bowl with herbs, season to taste with salt and pepper and serve hot with reserved mayonnaise mixture.
