I made this as written and it was yummy! Plain russet potatoes instead of my usual<br/>Yukon or red. The leftover aioli will work really well as a sandwich spread tomorrow. Made for Veg Tag/May.
I love the texture you get from the 2 step frying and the aioli is the most amazing complement! I may never eat fries with ketchup again! I used unpeeled redskin potatoes and sprinkled them with kosher salt and pepper once they came out of the fryer. So good!
Yum :-) These were very good! I've had a love affair with aioli and fries for a while now, and was so happy to indulge with your recipe! I make my aioli very similar to this, but liked the addition of parsley and paprika. The smokiness from the paprika was understated, but really added another layer of flavor to the aioli. I'm glad I made this; it will certainly be going into my keeper file! Thanks so much for sharing, UmmBinat!
This is how my DH (chip expert) makes his chips and they are yummy good but this Aioli is very moreish and tastes homemade, have since eaten it with salads, mixed into coleslaw and will be using it a lot this summer, thanks for posting this. Made for ZWT6