Ingredients Jump to Instructions ↓

  1. 2 pounds purple Peruvian potatoes, scrubbed well and patted dry, skins left on

  2. 4 cups vegetable oil , for frying

  3. 1 teaspoon salt

  4. 1/2 teaspoon freshly ground white pepper

  5. 1 recipe Cilantro Aioli, recipe follows

  6. 1 large egg*

  7. 1/2 teaspoon Dijon mustard

  8. 2 teaspoons minced garlic

  9. 1/4 cup chopped fresh cilantro leaves

  10. 1 cup olive oil

  11. 1/4 cup lime juice

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon fresh ground white pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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