Hand-Cut Fries With Smoked Aioli (Gluten Free)

READY IN: 55mins
Recipe by UmmBinat

ZWT7 Italy. http://www.foodandwine.com by Michael Paley.

Top Review by COOKGIRl

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.

Ingredients Nutrition

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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