Peruvian Purple Potato Chips with Cilantro Aioli
- 2 pounds purple Peruvian potatoes, scrubbed well and patted dry, skins left on
- 4 cups vegetable oil, for frying
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1 recipe Cilantro Aioli, recipe follows
- Cilantro Aioli:
- 1 large egg*
- 1/2 teaspoon Dijon mustard
- 2 teaspoons minced garlic
- 1/4 cup chopped fresh cilantro leaves
- 1 cup olive oil
- 1/4 cup lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground white pepper
Using a mandoline or a very sharp knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration. Heat the oil in a large, heavy pot to between 340 degrees F to 350 degrees F. Pat the potatoes completely dry and fry in batches, cooking until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Sprinkle with the salt and pepper and serve with the Cilantro Aioli.Cilantro Aioli:
Place the egg, Dijon, garlic, and cilantro in a food processor, cover, and process until smooth. Slowly drizzle in 1/2 cup of the olive oil through the feed tube in the top of the blender in a slow but steady stream, until mixture begins to emulsify. Add the lime juice and continue drizzling in the remaining olive oil. Turn the blender off, add salt and pepper, and pulse to incorporate. Chill if not using immediately.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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