Best 6 Hand Cut Fries With Smoked Aioli Gluten Free Recipes

HAND-CUT FRIES WITH SMOKED AIOLI (GLUTEN FREE)

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.

HAND-CUT FRENCH FRIES

Steps:

• Slice off about 1/2-inch from the ends of the potatoes. Then cut a thin slice the length of one side, to provide a stable platform while you finish cutting the potato. Now slice the potato lengthwise into 1/2-inch-thick planks, then cut those planks lengthwise into 1/2-inch-wide sticks. Place these fries in a bowl of ice water and agitate them to remove the starch. Rinse, then put in another ice-water bath and agitate again until the water is clear (which means there's no more starch). Spread the fries on a clean dish towel and pat dry.
• First fry: Pour peanut oil into a cast-iron pot-it should be about 3/4 full. Heat oil to 325 degrees F. Fry in batches until the corners just start to color, about 3-5 minutes. (This "oil blanching" cooks them through.) Remove and let cool to room temperature.
• Second fry: Heat oil to 375 degrees F. Fry in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with kosher salt. Serve with ketchup spiked with hot sauce.

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 puree, 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. Serve with Dijon aioli.

HAND-CUT FRENCH FRIES

Steps:

• Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.
• In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels. Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.
• Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer. You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes. Serve hot.

AïOLI

Steps:

• Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
• Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.