Recipe courtesy of Charlie Palmer
Save Recipe Print
40 min
10 min
30 min
6 servings


Dijon Aioli:
Russet Fries:


Place the egg, egg yolk, Dijon mustard, garlic puree, salt, and pepper in a food processor fitted with a metal blade and process until well blended. 

With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt and pepper if necessary. 

Peel potatoes and slice into 1/4-inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water. 

Heat the oil to 315 to 325 degrees F. 

In 4 to 5 small batches, blanch the fries for approximately 8 minutes, or until golden brown. Drain on paper towels. 

When ready to serve, heat oil to 350 to 375 degrees F. 

In small batches, fry blanched potatoes for 2 to 3 minutes, until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper. Serve with Dijon aioli.

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

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Hand-Cut French Fries

Recipe courtesy of Sasha Perl-Raver

Oven "Fries"

Recipe courtesy of Ellie Krieger

Steel Cut Oatmeal

Recipe courtesy of Alton Brown

Oven Fries

Recipe courtesy of Tyler Florence

Garlic "Fries"

Recipe courtesy of Ellie Krieger

Perfect French Fries

Recipe courtesy of Ree Drummond

Curly Fries

Recipe courtesy of Ree Drummond

Perfect French Fries

Recipe courtesy of Ree Drummond

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories