For the Roasted Garlic Mayonnaise -
Trim, Drizzle with, and Roast:
1 head garlic
1 T. olive oil
Salt and pepper to season

Mash with:
1 cup mayonnaise
Juice of 1/2 a lemon

To Begin the Fries -
Partially Peel and Slice:
2 lb. russet potatoes

Parcook in; Drain and Chill:
Vegetable oil heated to 325° (3" deep, about 10 cups)

To Finish the Fries -
Fry Parcooked Potatoes in:
Oil reheated to 375°

Drain; Season with:
Salt and pepper to taste

Serve with:
Roasted Garlic Mayonnaise, above

Trim the top of the garlic head to expose the cloves. Place on foil, drizzle with oil and season. Wrap in the foil and roast 30 minutes, or until soft. Cool, then squeeze cloves into a bowl with mayonnaise and lemon juice.

Mash cloves into mayonnaise to combine; cover and chill.

Partially peel poatoes. The trim the length of each potato, making a flat base to keep them from rolling. Slice into 1/4"-thick planks. Stack a few planks at a time and slice lengthwise into 1/4"-wide sticks. Rinse with water and dry on a cotton towel. Heat oil to 325°.

Parcook potatoes in batches for 4-5 minutes, or until soft but not brown. Drain; chill at least 1 hour.

Reheat the oil to 375°.

To fry, add the chilled fries in batches and cook for 2-3 minutes, or until golden brown. The fries will brown quickly during this second frying, stir them often for even browning and don’t over-fry.

Drain the fries, then season while they’re hot-the surface oil will help the salt and pepper stick.

Serve the fries with Roasted Garlic Mayonnaise.

	For frying, you’ll need a deep pot for the oil, a frying thermometer (a clip-style is helpful), and a slotted skimmer. For draining, line a baking sheet with a brown paper bag or paper towels, then top with a cooling rack.