Hand Cut Fries With Smoked Aioli Gluten Free Food
HAND-CUT FRIES WITH SMOKED AIOLI (GLUTEN FREE)
Make and share this Hand-Cut Fries With Smoked Aioli (Gluten Free) recipe from Food.com.
Provided by UmmBinat
Categories Lunch/Snacks
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 182, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 212.8, Carbohydrate 22.6, Fiber 1.5, Sugar 2.6, Protein 1.8
FRITES WITH AIOLI
Steps:
- For the aioli: Place the garlic, egg yolk, lemon juice, mustard and water into the cup of an immersion blender. Pour the avocado oil on top of the other ingredients and wait a few moments for the oil to separate from the ingredients beneath it. Gently nestle the blade of the immersion blender into the egg yolk at the bottom of the cup. Turn on the blender and blend until the mixture is fully emulsified, about 1 minute. Add salt to taste. Cover and refrigerate until ready to serve.
- For the frites: Fit a large Dutch oven with a deep-frying thermometer and fill with 3 inches of canola oil. Heat the oil to 325 degrees F.
- Dry the potatoes thoroughly with kitchen towels. Working in batches to avoid crowding the pot, slide the potatoes into the hot oil and fry until softened but not colored, 3 to 4 minutes. Using a slotted spoon or metal spider, remove to a paper-towel-lined plate.
- Raise the oil temperature to 350 degrees F. Again working in batches, return the potatoes to the oil and fry until deep golden brown, another 3 to 4 minutes. Drain on a paper-towel-lined tray and season with salt.
- Serve immediately with aioli.
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