Crispy Hand-Cut Fries with Smoky Garlic Aioli
Indulge in the ultimate snack with these Crispy Hand-Cut Fries served alongside a rich and decadent Smoky Garlic Aioli. Perfectly golden and crisp on the outside, yet soft and fluffy on the inside, these fries are the ideal companion for any gathering or a simple lunch at home. The aioli, infused with smoky Spanish paprika and brightened with fresh lemon juice, adds a delightful depth of flavor that elevates the humble fry to gourmet status. Enjoy this gluten-free treat cooked to perfection and ready for sharing!
6
Servings
305
Calories
10
Ingredients
Ingredients
Mayonnaise
3/4 cup
Garlic clove
1 (minced)
Smoked Spanish paprika
1 teaspoon
Fresh lemon juice
1 teaspoon
Flat-leaf parsley
1 tablespoon (finely chopped)
Flat-leaf parsley
2 teaspoons (finely chopped)
Kosher salt
to taste
Freshly ground black pepper
to taste
Vegetable oil
for frying
Large baking potatoes
3 (peeled and cut into 1/2-inch thick sticks (about 2 pounds))
Instructions
1
Start by preparing the smoky aioli. In a food processor, combine the mayonnaise, minced garlic, smoked Spanish paprika, and fresh lemon juice. Blend until smooth and well combined.
2
Stir in 2 teaspoons of finely chopped flat-leaf parsley and season the mixture with salt and freshly ground black pepper. Transfer the aioli to a small bowl, cover, and refrigerate until ready to serve.
3
To make the fries, pour vegetable oil into a large saucepan, heating about 1 inch of oil to 250°F (120°C). Meanwhile, rinse the cut potatoes in a large bowl and thoroughly pat them dry with paper towels.
4
Once the oil is ready, carefully add the potatoes in batches, frying them until they are nearly tender and the exterior appears dry, approximately 6 minutes. Remove the fries and place them on paper towels to drain excess oil.
5
Increase the oil temperature to 350°F (180°C). Once the oil is hot, return the fries to the oil in batches, cooking until they are golden brown and crisp, which will take about 3 minutes per batch.
6
After frying, transfer the fries to paper towels once more to drain, and immediately season them with kosher salt as desired.
7
Before serving, sprinkle the remaining tablespoon of finely chopped parsley over the fries. Serve them warm alongside the smoked garlic aioli for dipping.
Nutrition Information
19g
Fat
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The recipe is for Crispy Hand-Cut Fries with Smoky Garlic Aioli.
How many servings does this recipe yield?
This recipe yields 6 servings.
Is this recipe suitable for a gluten-free diet?
Yes, this is a gluten-free treat.
What is the calorie count per serving?
There are 305 calories in each serving.
How much fat is contained in one serving of these fries?
Each serving contains 19g of fat.
What type of potatoes are recommended for these fries?
Large baking potatoes are recommended.
How many potatoes do I need?
You will need 3 large baking potatoes, totaling about 2 pounds.
How thick should the potatoes be cut?
The potatoes should be cut into 1/2-inch thick sticks.
What are the ingredients for the smoky garlic aioli?
The aioli is made from mayonnaise, minced garlic, smoked Spanish paprika, and fresh lemon juice.
What kind of paprika is used for the aioli?
Smoked Spanish paprika is used to provide a rich depth of flavor.
How much mayonnaise is needed for the sauce?
You will need 3/4 cup of mayonnaise.
What provides the acidity in the aioli?
Fresh lemon juice provides brightness and acidity to the aioli.
What kind of oil should be used for frying?
Vegetable oil is used for frying the potatoes.
What is the temperature for the first frying stage?
The first fry should be at 250 degrees Fahrenheit (120 degrees Celsius).
How long do the fries cook during the first stage?
They should fry for approximately 6 minutes until nearly tender.
What is the temperature for the second frying stage?
The oil temperature should be increased to 350 degrees Fahrenheit (180 degrees Celsius).
How long does the second frying stage take?
The second fry takes about 3 minutes per batch until the fries are golden brown and crisp.
What step is necessary after rinsing the potatoes?
You must thoroughly pat the potatoes dry with paper towels after rinsing.
When should I add salt to the fries?
Season the fries with kosher salt immediately after they have been drained from the second fry.
What kind of salt is suggested?
Kosher salt is suggested for seasoning the fries.
What herb is used as a garnish?
Finely chopped flat-leaf parsley is used as a garnish.
How much parsley is added directly into the aioli?
2 teaspoons of finely chopped flat-leaf parsley are stirred into the aioli mixture.
How much protein is in a serving?
There are 2g of protein per serving.
What is the suggested texture of the finished fries?
They should be golden and crisp on the outside, yet soft and fluffy on the inside.
How should the garlic be prepared?
The garlic clove should be minced before being added to the aioli.
What appliance is used to make the aioli?
A food processor is used to blend the aioli ingredients until smooth.
How should the aioli be stored before serving?
Transfer it to a small bowl, cover it, and refrigerate it until ready to serve.
In what category does this recipe fall?
This recipe is categorized under Lunch/Snacks.
How much oil is needed for frying?
You should pour about 1 inch of vegetable oil into a large saucepan.
Can I use regular paprika instead of smoked?
The recipe specifically calls for smoked Spanish paprika to achieve the smoky garlic flavor profile.