Soft & fluffy center, crispy & seasoned exterior, these frites are coated with duck fat and parmesan. Served with a roasted garlic and shallot aioli, these are next level!! Speaking of next level, have you seen that new Blue Plate look with an ode to the pelican state and throwback feel? Don’t worry; it’s a new look but the same great taste!!
- 2 Idaho potatoes
- Frying oil
- 1/4 cup cornstarch
- Boudreaux's fire and smoke seasoning
- 1 shallot
- 2 heads garlic
- Olive oil
- 1-1/4 cup Blue Plate mayonnaise
- 1/2 lemon juiced
- 1 tsp hot sauce
- 1 tsp Worcestershire
- 1 tsp creole mustard
- 2 tbsp duck fat (optional)
- 2 tbsp parsley
- 1/4 cup fresh grated parmesan
- Cut shallot in half. Cut tops off garlic heads. Place in foil and top with olive oil. Close foil and roast at 325 for 2-3 hours or until garlic is soft.
- Place garlic and shallot in food processor with the juice of 1/2 lemon. Blend to make a paste. Add in mayo, mustard, hot sauce, and Worcestershire. Blend until mixture is smooth.
- Cut potatoes into 1/4” sticks. Soak in ice water for 30 minutes or longer.
- Heat oil to 300 degrees.
- Dry potatoes with paper towel and fry in oil for 6-8 minutes until soft. Remove and place on a wire rack.
- Crank heat up to 375 and dust in cornstarch and seasoning.
- Fry at 375 for 1-2 minutes until golden brown.
- Coat with duck fat, parsley and Parmesan. Serve hot with aioli.