Best 3 Hand Cut Fries With Smoked Aioli Gluten Free Recipes
For those seeking a delightful culinary experience, look no further than the delightful combination of hand-cut fries and smoked aioli. This gluten-free dish is a must-try, offering a tantalizing blend of flavors. The crispy, golden fries, made from freshly cut potatoes, provide a perfect base for the aromatic and smoky aioli. This flavorful spread, made with a blend of mayonnaise, smoked paprika, and garlic, adds a rich and savory dimension to the dish. Whether you're entertaining guests or simply treating yourself to a tasty meal, this recipe will surely satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
HAND-CUT FRIES WITH SMOKED AIOLI (GLUTEN FREE)
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
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
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
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.
Tips:
- For the best results, use a high-quality potato such as a Yukon Gold or russet potato.
- Cut the potatoes into even-sized pieces so that they cook evenly.
- Soak the potato slices in cold water for at least 30 minutes before frying. This will help to remove the starch from the potatoes and make them crispier.
- When frying the potatoes, use a high-quality oil such as grapeseed oil or avocado oil.
- Fry the potatoes in small batches so that they don't overcrowd the pan. This will help them to cook evenly.
- Don't overcrowd the pan when frying the potatoes. This will prevent them from cooking evenly.
- Serve the fries immediately with your favorite dipping sauce.
Conclusion:
Hand-cut fries are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make at home with just a few simple ingredients. With the right technique, you can make hand-cut fries that are crispy on the outside and fluffy on the inside. Serve them with your favorite dipping sauce and enjoy!
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