Hand Cut Russet Fries with Dijon Aioli
Follow That Food : Episode FLFTF-110F
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 55 minutes
Yield: 4 servings
Ingredients:
Dijon Aioli:
1 egg*
1 egg yolk*
2/3-cup Dijon mustard
1 Tbs. garlic puree
1/2-tsp. salt
1/4-tsp. ground black pepper
1/2-cup olive oil
1-1/2 cups vegetable oil
3 tsp. lemon juice
Russet Fries:
4 large russet potatoes
1 qt. peanut oil
1/4-cup chopped parsley
salt and pepper
Directions:
- 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 4-5 small batches, blanch the fries for approximately 8 minutes or until golden brown. Drain on paper towels.
- When ready to serve, heat oil to 350-375 degrees F.
- In small batches fry blanched potatoes for 2-3 minutes until golden brown and crispy.
- Drain well, and toss in mixing bowl with chopped parsley and salt and pepper.
*RAW EGG WARNING — The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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