Crispy herb French fries with herbed mayo

By Pino Di Cerbo
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The only thing that makes good French fries better is great mayonnaise. This particular mayo is bursting with fresh, green herbs, and there are more crispy herbs to be scattered over the golden, crispy fries.



Herbed Mayo

  • 1 teaspoon (5ml) Dijon mustard
  • 1 egg yolk
  • 2 teaspoons (10ml) white wine vinegar
  • 2 teaspoons (10ml) fresh lemon juice
  • 2 cloves garlic, grated
  • 1 cup (240ml) grapeseed oil
  • Salt, to season
  • 1 tablespoon (15ml) finely chopped oregano
  • 1 tablespoon (15ml) finely chopped basil
  • 2 tablespoons (30ml) finely chopped parsley
  • 2 tablespoons (30ml) finely chopped chives

French Fries

  • 2 pounds (32 oz) yellow-fleshed potatoes, peeled and cut into fries
  • Vegetable oil, for frying
  • 1 bunch sage, leaves only
  • 1/2 bunch basil, leaves only
  • 8 sprigs rosemary, leaves only
  • Salt, to taste


Herb Mayonnaise

  1. In a large bowl, add Dijon mustard, egg yolk, white wine vinegar, lemon juice and garlic. Whisk together until well combined.
  2. Slowly whisk in grapeseed oil to form mayonnaise.
  3. Season with salt and fold in chopped oregano, basil, parsley and chives.
  4. Refrigerate until needed.

French Fries

  1. Place the potatoes into a Dutch oven and cover with vegetable oil.
  2. Slowly bring up the temperature to 375° F (190° C).
  3. Cook until crispy and golden brown, 15 to 18 minutes, stirring occasionally.
  4. Transfer fries to a paper towel-lined tray and drain well. Season with salt immediately.
  5. Add sage, basil and rosemary leave to the oil. Fry until crispy and bright green, about 30 seconds to one minute.
  6. Remove the herbs with a slotted spoon and drain them on a paper towel-lined plate. Season immediately with salt and set aside.


  1. Transfer seasoned fries to a mixing bowl, add crispy herbs and toss.
  2. Transfer fries to a serving dish and sprinkle with extra fried herbs. Serve immediately with herb mayonnaise on the side. Enjoy! 


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