Frites With Aioli Recipes
POMMES FRITES WITH CHIPOTLE AIOLI
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield about 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in deep-fryer to 375 degrees F.
- Fry potatoes until golden brown, and drain on paper toweling. Season with salt while they are still glistening. Drizzle with truffle oil and sprinkle cheese on top.
- Whisk together mayonnaise and Chipotle Chile Powder. Season with salt, if needed. Serve potatoes with chipotle aioli as a dipping sauce.
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- Pat dry your steaks before generously sprinkle both sides of each steak with salt. Press about 1/4 tsp of peppercorns into each side of steak, evenly distributing the peppercorns. Set aside for at least 1 hour.
- Heat a cast iron pan over high heat. Add the butter, and once melted, lower the heat to medium-high. Place the steaks in the pan and grill each side for approximately 2.5 minutes, for a medium-rare steak. It's okay if the peppercorns are coming off, as their flavor will have already been imparted in the steaks. Remove the steaks from the pan and cover with foil. Let them rest while you make the fries.
- Heat about 1 inch of oil in a medium pan over medium-high heat. Make sure your potato sticks are completely dry. To test the oil, dip the bottom of a fry in the oil. If it immediately starts bubbling, then the oil is ready. Turn the temperature of the stove down to medium-low and gently transfer the potato sticks into the oil. Cook the fries for about 5 minutes, or until they're golden and crisp. Transfer the fries to a plate fitted with a paper towel once they're ready.
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