Hand Cut Fries With Smoked Aioli Gluten Free Recipes

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.

Steps:

• For the fries: Fill a large Dutch oven or a heavy bottomed saucepan two-thirds of the way with the oil. Heat over medium-high heat to 350 degrees F. Line a baking sheet with a wire rack.
• Add 2 quarts water with 2 tablespoons salt in a large pot and bring to a boil. Add the potatoes, bringing the water back to a boil, and cook, about 5 minutes. The potatoes will be soft on the outside while still firm in the center. Drain in a colander and add to a large bowl to toss with the cornstarch and a heavy pinch of salt.
• Add the potatoes to the hot oil a few at a time, stirring and flipping constantly until they are golden brown on all sides, about 4 minutes. Remove to the wire rack, sprinkle with salt and repeat with the remaining potatoes.
• For the pimento aioli: Add the mayonnaise, pimentos, red wine vinegar, garlic, chipotle and paprika to a food processor and blend until smooth.
• Add potatoes to a serving bowl and serve with the aioli drizzled over the top and on the side for dipping.

Steps:

• Whisk together all ingredients until thoroughly combined. Serve with poached, sauteed, steamed, roasted, or grilled fish. Aioli can be refrigerated in an airtight container up to 3 days.

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.

Steps:

• Smash the garlic cloves with the side of a chef's knife and sprinkle with 1/2 teaspoon salt. Finely chop the garlic, using the side of the knife to periodically mash it against the cutting board, until it becomes a smooth paste. (You can also do this in a mortar and pestle.)
• To make the aioli in a mini food processor, put the garlic paste in a mini food processor, add the lemon juice and egg yolks and pulse to combine. With the machine running, add the neutral oil a few drops at a time, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. (If the machine seems like it is working too hard or straining while adding the oil, add the tablespoon of water at this point to loosen the mixture a bit; otherwise, add the tablespoon of water once all of the oil has been added.) Mix in the cayenne. The aioli should be thick, shiny and smooth, with a spreadable consistency similar to jarred mayonnaise. If you want a slightly thinner sauce, add 1 to 2 tablespoons additional water slowly, with the machine running, until you reach the desired consistency. Serve chilled or at room temperature.
• To make the aioli by hand, dampen a kitchen towel and roll up. Form the towel roll into a circle and anchor a bowl in the center. Whisk together the garlic paste, lemon juice and egg yolks in the bowl. Whisk the oils into the mixture as directed above, using one hand to add the oil drop by drop and the other to whisk constantly. Add the oil very slowly at first. Once the mixture has formed a thick emulsification, you can stream the oil in a little faster. If it gets too thick, add the water to loosen it up and continue. Mix in the cayenne.

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.