Hand-Cut Fries With Smoked Aioli (Gluten Free) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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by Michael Paley. Ingredients:
3/4 cup mayonnaise |
1 garlic clove |
1 teaspoon smoked spanish paprika |
1 teaspoon fresh lemon juice |
1 tablespoon finely chopped flat leaf parsley |
2 teaspoons finely chopped flat leaf parsley |
kosher salt & freshly ground black pepper |
vegetable oil, for frying |
3 large baking potatoes, peeled and cut into 1/2-inch-thick sticks (about 2 pounds) |
Directions:
1. In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice.
2. Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate.
3. In a large saucepan, heat 1 inch of oil to 250°.
4. In a large bowl, rinse the potatoes and pat thoroughly dry.
5. Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes.
6. Transfer to paper towels to drain.
7. Increase the oil temperature to 350°.
8. Cook the fries in batches until golden and crisp, about 3 minutes.
9. Transfer to paper towels to drain and immediately season with salt.
10. Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli.
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