FOR THE FRIES
6 large russet potatoes, peeled
2 fresh thyme sprigs
1 large fresh rosemary sprig, cut into 3 pieces
2 garlic cloves, cut into quarters
1/2 teaspoon smoked paprika
3 tablespoons olive oil
Sea salt and freshly ground black pepper
FOR THE AIOLI
1 garlic clove
2 large egg yolks
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 cup grapeseed oil
1 tablespoon water, optional
1 tablespoon fresh flat leaf parsley, finely chopped
Preheat the oven to 500 degrees F. Place a heavy large baking sheet in the oven until it is hot. Using a sharp chef knife, trim the potatoes to form rectangles. If desired, save any trimmings for another dish, such as for mashed potatoes. Cut the potatoes into fries that are 3/4-inch thick and 3 to 4 inches in length. Place the potatoes in lemon water until cooking to prevent them from browning.
Drain the water from the potatoes and place the potatoes on a large baking sheet lined with paper towels. Using paper towels, pat the potatoes until they are dry.
Toss the cut potatoes, thyme, rosemary, garlic, and smoked paprika with 2 tablespoons of the olive oil in a large bowl to coat the potatoes. Season with salt and pepper. Line the preheated baking sheet with a silicone baking mat. Arrange the potatoes in a single layer on the mat.
Roast the potatoes for 8 minutes. Remove the fries from the oven and turn them over as needed so that they brown evenly. Drizzle with the remaining 1 tablespoon of olive oil and return the fries to the oven and continue roasting until golden brown and tender, about 8 minutes.
Meanwhile, finely chop the garlic clove in a food processor. Add the yolks, red wine vinegar, and Dijon mustard and blend until smooth and fluffy, about 1 minute.
With the machine running, slowly add the oil in a thin steady stream until the aoli is thick and creamy. If the mixture is too thick, add a little water to thin it to the desired consistency.
Stir in the parsley. Season the aoli to taste with salt and pepper.