3/4 cup mayonnaise
1 garlic clove
1 teaspoon smoked spanish paprika
1 teaspoon fresh lemon juice
1 tablespoon finely chopped flat leaf parsley
2 teaspoons finely chopped flat leaf parsley
kosher salt & freshly ground black pepper
vegetable oil, for frying
3 large baking potatoes, peeled and cut into 1/2-inch-thick sticks (about 2 pounds)
In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice.
Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate.
In a large saucepan, heat 1 inch of oil to 250°.
In a large bowl, rinse the potatoes and pat thoroughly dry.
Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes.
Transfer to paper towels to drain.
Increase the oil temperature to 350°.
Cook the fries in batches until golden and crisp, about 3 minutes.
Transfer to paper towels to drain and immediately season with salt.
Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli.