Photo: Peruvian Purple Potato Chips with Cilantro Aioli Recipe
Ingredients
- 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
Directions
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:
- 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
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.
* Raw Egg Warning
Food Network Kitchens 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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By ldbugld
Boise, ID
on June 01, 2011
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The aioli didn't have much taste. Had to add lime zest as well to add more flavor and still tasted a little bland. Added some pineapple chunks to compliment the salmon patties I was going to use it with, then needed to add aoli mixture to some mayo to thicken.
By 72dpi
on March 12, 2011
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The first two reviews were spot on, runny and terribly acidic. I didn't try the user suggestion to replace the 1 whole egg with two yolks...but i imagine that would help. I've made aioli's before using a whole egg and they turned out fine...I guess the extra lime juice complicates things. Not sure if I can fix it now...next time I'll trust my fellow reviewers!
By mellion_68_12876633
Key West, 48
on May 18, 2010
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There is a typo you are only supposed to use the egg yolk.....not the whole egg. It is highly recommended to use two egg yolks to thicken the aioli to the consistency of mayonnaise......season to taste and enjoy....try this on top of fried oysters topped with caramelized onions
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