FRENCH FRIES WITH ROASTED GARLIC MAYO

This recipe will go with my mussels for Valentine's Day.  It is also from Tyler Florence and the only difference is that I am not going to make my own fresh mayo.  I'll use the stuff from the grocery store.

INGREDIENTS

Roasted Garlic Mayonnaise:
1 head garlic, sliced in 1/2
4 sprigs fresh thyme
4 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Mayo

4 medium Idaho potatoes
Peanut oil, for frying
Sea salt

DIRECTIONS
1.  Heat the oven to 375 degrees F.
2.  Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper. Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes. When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside.
3.  Whisk or process the garlic and lemon juice into the mayo. Taste and adjust seasoning with more lemon juice, salt, or pepper.
4.  Pour the peanut oil into a deep fat fryer to reach halfway up the sides and heat to 325 degrees F. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks using a knife, mandoline, or French fry cutter. Rinse the potato sticks well and dry them thoroughly to keep the hot oil from splattering. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not drop too much. Cook the potatoes until soft but not browned, about 6 to 8 minutes. Remove them and drain on paper towels.
5.  Increase the oil temperature to 375 degrees F. Cook the par-fried potatoes in batches a second time until golden and crispy, about 2 to 4 minutes. Drain on fresh paper towels. Salt the French fries while they are still hot. Serve immediately with the Roasted Garlic Mayonnaise as a dip.