How to Make It
In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice. Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate.
In a large saucepan, heat 1 inch of oil to 250°. In a large bowl, rinse the potatoes and pat thoroughly dry. Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes. Transfer to paper towels to drain.
Increase the oil temperature to 350°. Cook the fries in batches until golden and crisp, about 3 minutes. Transfer to paper towels to drain and immediately season with salt. Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli.