Sunday, January 31, 2010

French Fries & Aioli

On his mission in the Canary Islands, Brandon and his companions used to make aioli to serve with french fries or spanish tortillas. A couple of weeks ago, he made some french fries and some of this delicious aioli. I had him make some more for us today for lunch - yum!


French fries
Peel and cut potatoes using the large grid on a french fry cutter or a large knife

Place in a large bowl and cover with cold water while waiting for oil in deep fryer to come to 375-400

Remove from water and pat dry using paper towels

Fry potatoes until they float to the top and are lightly browned (do not crowd the fryer - fry in batches if making a lot)

Wait until oil comes back up to temperature before adding the fries back to the oil for a second fry. Fry until crisp and golden brown - remove to paper towels to drain and salt immediately.

Crack 1 egg in a small bowl
Add 3-4 minced garlic cloves and a pinch of salt
Add a small handful fresh parsley, if desired
Using an immersion blender, gradually add olive or canola oil until the mixture thickens and resembles mayonnaise.
Add approximately 1/2 tsp. red wine vinegar or lemon juice, if desired
Add more salt to taste
Best if chilled before serving

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