Hand Cut Fries with Smoked Aioli Gluten Free
Indulge in the ultimate gluten-free snack with these crispy, golden hand-cut fries paired with a smoky, garlicky aioli that’s bursting with flavor. Made from freshly cut Russet potatoes, double-fried to achieve the perfect crunch, these fries are seasoned lightly with sea salt for a classic yet irresistible taste. The star of the show is the velvety smoked aioli, whipped up with gluten-free mayonnaise, minced garlic, smoked paprika, and a zesty touch of lemon juice. Whether you're hosting a casual gathering or treating yourself to a gourmet treat at home, this recipe is sure to impress. Quick to prepare in under an hour, it’s a satisfying side dish or snack that pairs beautifully with burgers, grilled veggies, or as a stand-alone delight.
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Ingredients
- 4 large Russet potatoes
- 4 cups Vegetable oil (for frying)
- 1 teaspoon Sea salt
- 2 large Garlic cloves
- 1 cup Mayonnaise (gluten-free)
- 1 teaspoon Smoked paprika
- 1 teaspoon Lemon juice
- 0.25 teaspoons Ground black pepper
Directions
Step 1
Peel the russet potatoes and slice them into even, thick sticks, approximately 1/4 inch wide.
Step 2
Place the potato sticks in a bowl of cold water to rinse off excess starch. Let them soak for 15-20 minutes.
Step 3
Meanwhile, make the smoked aioli. Mince the garlic cloves into a fine paste using a grater or knife. In a small bowl, whisk together the mayonnaise, minced garlic, smoked paprika, lemon juice, and black pepper. Cover and refrigerate until ready to serve.
Step 4
After soaking, drain the potato sticks and pat them dry thoroughly with a clean kitchen towel.
Step 5
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 300°F (150°C) over medium heat. Use a thermometer to maintain the oil temperature.
Step 6
Working in small batches, fry the potato sticks for about 4-5 minutes until they are slightly tender but not browned. Remove them with a slotted spoon and place them on a baking sheet lined with paper towels. Repeat with all the fries.
Step 7
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3-4 minutes or until they are golden brown and crispy. Remove and drain on fresh paper towels.
Step 8
Immediately sprinkle the fries with sea salt while they’re still hot.
Step 9
Serve the fries hot with the chilled smoked aioli on the side for dipping.
Nutrition Facts
| Serving size | (2406.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10872.7 |
| Total Fat 1119.2g | 0% |
| Saturated Fat 158.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 78.6mg | 0% |
| Sodium 3910.4mg | 0% |
| Total Carbohydrate 271.1g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 15.8g | |
| Protein 39.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 239.8mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 6880.7mg | 0% |
Source of Calories