Best Frites With Aioli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POMMES FRITES WITH CHIPOTLE AIOLI



Pommes Frites with Chipotle Aioli image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 30m

Yield about 8 servings

Number Of Ingredients 8

1 liter canola oil
8 large potatoes, peeled and sliced lengthwise (1/2 inch thick) batonnet or large (3/4 inch thick) batonnet (but in either case a uniform thickness so that they cook at the same rate)
Salt
1 to 2 teaspoons truffle oil
2 tablespoons freshly grated Parmesan
1 cup mayonnaise
1 tablespoon Irvine Spices Specialty Chipotle Chile Powder
Salt

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.

FRITES WITH AIOLI



Frites with Aioli image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon minced garlic (3 to 5 cloves, depending on size)
1 large egg yolk
1 tablespoon fresh lemon juice (about 1/2 lemon)
1 teaspoon Dijon mustard
1 tablespoon water
8 ounces avocado oil
Kosher salt
Canola or vegetable oil, for deep-frying
3 pounds russet potatoes, peeled, julienned and soaked in water until ready to use
Kosher salt

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.

PATATAS BRAVAS HOME FRIES WITH ROASTED TOMATO AIOLI



Patatas Bravas Home Fries with Roasted Tomato Aioli image

Provided by Bobby Flay

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 11

Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce (recommended: Tabasco)
Splash aged sherry vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves

Steps:

  • Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
  • Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
  • Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.

Related Topics