Hand Cut Fries With Smoked Aioli Gluten Free Recipes

HAND-CUT FRIES WITH SMOKED AIOLI (GLUTEN FREE)

Hand-Cut Fries With Smoked Aioli (Gluten Free) image

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

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)

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

HAND CUT RUSSET FRIES WITH DIJON AIOLI

Hand Cut Russet Fries with Dijon Aioli image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 egg*
1 egg yolk*
2/3 cup Dijon mustard
1 tablespoon garlic puree
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
1 1/2 cups vegetable oil
3 teaspoons lemon juice
4 large russet potatoes
1 quart peanut oil
1/4 cup chopped parsley
Salt and pepper

Steps:

Place the egg, egg yolk, Dijon mustard, garlic, salt, and pepper in a food processor fitted with a metal blade and process until well blended.
With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt and pepper if necessary.
Peel potatoes and slice into 1/4?inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water.
Heat the oil to 315 to 325 degrees F.
In 4 to 5 small batches, blanch the fries for approximately 8 minutes or until golden brown. Drain on paper towels.
When ready to serve, heat oil to 350 to 375 degrees F.
In small batches fry blanched potatoes for 2 to 3 minutes until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper.

HAND CUT RUSSET FRIES WITH DIJON AIOLI

Hand Cut Russet Fries with Dijon Aioli image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 egg*
1 egg yolk*
2/3 cup Dijon mustard
1 tablespoon garlic puree
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
1 1/2 cups vegetable oil
3 teaspoons lemon juice
4 large russet potatoes
1 quart peanut oil
1/4 cup chopped parsley
Salt and pepper

Steps:

Place the egg, egg yolk, Dijon mustard, garlic, salt, and pepper in a food processor fitted with a metal blade and process until well blended.
With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt, and pepper if necessary.
Peel potatoes and slice into 1/4-inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water.
Heat the oil to 315 to 325 degrees F.
In 4 to 5 small batches, blanch the fries for approximately 8 minutes or until golden brown. Drain on paper towels.
When ready to serve, heat oil to 350 to 375 degrees F.
In small batches fry blanched potatoes for 2 to 3 minutes until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper.

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