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1
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.
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2
With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens.
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3
As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil.
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4
Place in a medium bowl and check for seasoning, adding more lemon juice, salt and pepper if necessary.
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5
Peel potatoes and slice into 1/4-inch slices.
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6
Cut each slice in 1/4-inch strips, and rinse in cold water.
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7
Heat the oil to 315 to 325 degrees F.
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8
In 4 to 5 small batches, blanch the fries for approximately 8 minutes, or until golden brown.
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9
Drain on paper towels.
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10
When ready to serve, heat oil to 350 to 375 degrees F.
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11
In small batches, fry blanched potatoes for 2 to 3 minutes, until golden brown and crispy.
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12
Drain well, and toss in mixing bowl with chopped parsley and salt and pepper.
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13
Serve with Dijon aioli.
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14
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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15
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
