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Recipe Summary test

prep:
35 mins
cook:
10 mins
total:
45 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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

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

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

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

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

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

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

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

  • Serve hot with a side of the aioli for dipping.

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