EASY GARLIC AND PARMESAN POMME FRITES
Provided by Lori
Time 28m
Number Of Ingredients 5
Steps:
- Follow the package instructions for baking the fries in the oven for a very crispy result. Most packages will provide different cooking times depending on desired crispness. Bake using the instructions for the crispiest result.
- While the fries are baking, take the very finely diced garlic and add it to the olive oil in a small saucepan. Stir and cook over medium-high heat until the oil starts to bubble, usually within one minute.
- Then turn the flame off and let the mixture sit in the hot pan for another minute, stirring once in that time. The goal is to soften the garlic, but not fry it. Heating the garlic and lightly cooking it in the oil will reduce the sharpness of the raw garlic and allow the garlic essence to permeate the olive oil. Set aside.
- When the potatoes are finished, immediately remove from the oven, and tip the baking sheet to drop the fries into a large mixing bowl. The bowl should be large enough to toss the fries without them spilling out.
- Pour the garlic oil mixture in a circular pattern to distribute it over the fries as much as possible. Use a silicone spatula to scrape out all the excess oil from the pan.
- Then pour in in the grated parmesan and the chopped parsley.
- Using a pair of tongs, thoroughly toss the contents of the bowl so that the pomme frites are evenly coated with the oil and all the other seasoning components.
- Serve warm.
ROASTED GARLIC AIOLI
Creamy roasted garlic aioli can be made quickly with leftover roasted garlic. We love roasted garlic and tend to bake more than one at a time for convenience and to be energy efficient.
Provided by NB Roy
Categories Side Dish Sauces and Condiments Recipes
Time 2h45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
- Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
- Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
- Refrigerate until flavors combine, at least 1 hour.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.8 g, Cholesterol 10.4 mg, Fat 24.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.6 g, Sodium 204.4 mg, Sugar 0.5 g
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.
POMMES FRITES WITH CHIPOTLE AIOLI
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield about 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in deep-fryer to 375 degrees F.
- Fry potatoes until golden brown, and drain on paper toweling. Season with salt while they are still glistening. Drizzle with truffle oil and sprinkle cheese on top.
- Whisk together mayonnaise and Chipotle Chile Powder. Season with salt, if needed. Serve potatoes with chipotle aioli as a dipping sauce.
POMME FRITES WITH ROASTED GARLIC AIOLI
Steps:
- Heat oil in heavy bottom sauce pot to 300 degrees on candy thermometer. Slice potatoes to 1/4 inch fries. 'Blanch' fries in small batches until soft and cooked through. Drain on paper towels. Raise oil temp to 375 and cook fries until golden brown & crispy. Season with salt & pepper. For aioli: In food processor, place yolks, lemon juice, water & garlic and blend. While on, slowly drizzle in oil until sauce become thickened (to about consistency of mayo - or your own taste). Season with salt and pepper
ROASTED VEGETABLES WITH GARLIC AIOLI
Make and share this Roasted Vegetables With Garlic Aioli recipe from Food.com.
Provided by kiwileese
Categories Vegetable
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place vegetables in a large roasting pan and mix through oil and garlic.
- Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp.
- Remove from oven and allow to cool down.
- Pile onto serving plates or platter.
- Spoon over Aioli and serve.
- TO MAKE AIOLI
- Place yolks, garlic, and lemon juice in a food processor. Blend until smooth. With the motor running gradually add oil, a little at a time. The mixture will thicken. If the oil is added too quickly, the Aioli will curdle.
- Season to taste.
Nutrition Facts : Calories 1481, Fat 133.4, SaturatedFat 19.4, Cholesterol 188.8, Sodium 76.8, Carbohydrate 69.2, Fiber 18.4, Sugar 13.8, Protein 12.2
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