Prep Time
35 Mins
Cook Time
10 Mins
Yield
6 servings

How to Make It

Step 1

Place cut potatoes in a large bowl and submerge in cold water for 30 minutes.

Step 2

 

Step 3

While the potatoes soak, mix together the salt, paprika, onion powder, ground mustard, and garlic pepper in a small bowl until thoroughly combined. Set aside.

Step 4

 

Step 5

Place the oil in a deep fryer or a 5-quart pot and preheat to 350°F.

Step 6

 

Step 7

Drain the potatoes and spread them in a single layer on two baking sheets, lined with paper towels.

Step 8

 

Step 9

Place paper towels over the potatoes and gently press to remove any excess water.

Step 10

 

Step 11

In batches, blanch the potatoes for 2-3 minutes and drain onto paper towels.

Step 12

 

Step 13

Once all the potatoes have been blanched, set aside and bring the temperature of the oil up to 365°F.

Step 14

 

Step 15

Place all the aioli ingredients in a food processor and process until smooth.

Step 16

 

Step 17

Transfer to a small bowl, adjust seasonings and cover until ready to use.

Step 18

 

Step 19

In batches, fry the blanched potatoes for 5-7 minutes or until golden brown, carefully stirring to prevent sticking.

Step 20

 

Step 21

Drain onto paper towels and sprinkle liberally with the paprika seasoning blend. Gently toss until well combined.

Step 22

 

Step 23

Serve hot with a side of the aioli for dipping.

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