Recipe courtesy of Tyler Florence
Show: Food 911
Total:
1 hr 25 min
Active:
25 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1 head garlic, sliced in 1/2
  • 4 sprigs fresh thyme
  • 4 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 4 large egg yolks*
  • 1 teaspoon dry mustard
  • 1 tablespoon water
  • 1 1/2 cups canola oil
  • 2 tablespoons fresh lemon juice
  • 8 medium Idaho potatoes
  • Vegetable oil, for frying
  • Sea salt
  • 1/2 bunch chives, finely chopped

Directions

Heat the oven to 375 degrees F.

Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper. Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes. When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside.

In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, water, and salt and pepper. Whisk or pulse with the machine to break up the yolks. If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream with the machine running. Then whisk or process in the garlic and lemon juice. Taste and adjust seasoning with more lemon juice, salt, or pepper. Thin the mayonnaise with more water if it is too thick.

Pour the vegetable oil into a deep fat fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks using a knife, mandoline, or French fry cutter. Rinse the potato sticks well and dry them thoroughly to keep the hot oil from splattering. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not drop too much. Cook the potatoes until soft but not browned, about 6 to 8 minutes. Remove them and drain on paper towels.

Increase the oil temperature to 375 degrees F. Cook the par-fried potatoes in batches a second time until golden and crispy, about 2 to 4 minutes. Drain on fresh paper towels. Salt the French fries while they are still hot and garnish with chives. Serve immediately with the Roasted Garlic Mayonnaise as a dip.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

IDEAS YOU'LL LOVE

Rosemary Home Fries with Pancetta, Parmesan and Parsley

Recipe courtesy of Bobby Flay

Healthy French Toast

Recipe courtesy of Cooking Channel

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Homemade French Baguettes

Recipe courtesy of Kelsey Nixon

Crispy Zucchini Fries with Buttermilk Ranch Dipping Sauce

Recipe courtesy of Tia Mowry

Almond Croissant French Toast with Almond Butter Syrup

Recipe courtesy of Bobby Flay

Vinegar French Fries

Recipe courtesy of Santos Loo

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here