Garlic Parmesan Fries with Garlic Aioli

For the fries: Peel and cut the russet potatoes into desired fry shapes. Heat oil in a deep fryer to 350°F. Fry the potatoes for 2-3 minutes. Remove and drain. Increase the oil temperature to 375°F. Fry the potatoes again until golden brown and crispy. While the fries are hot, toss them with melted butter, minced garlic, and chopped parsley. 

For the Garlic Aioli: Combine the egg yolk, juice from half a lemon, 3 sprigs of parsley, 2 sprigs of thyme, 1 sprig of rosemary, 5 cloves of garlic, a pinch of salt, and 1 teaspoon of vinegar in a blender. With the blender running, slowly drizzle in 2/3 cup of olive oil until the mixture is emulsified and creamy. Serve the garlic parmesan fries with the homemade garlic aioli.