If At First You Don't Succeed, It Still May Taste Good

I tackled a recipe the other day, that I have been eyeballing for a couple of weeks: aioli and fried potatoes.  It took me a little bit of time to work up the nerve to eat raw egg yolks, I won't even lie to you.  Yes, I know that mayo has raw egg also, but for some reason, it's different when you're actually putting the eggs in (especially at room temp) and then eating them.  However, I did and it was divine, even though it looked...well, funny.

I actually don't have a picture of the way it turned out, but that's probably for the best anyway.  I will admit that I wasn't paying full attention while I was making this.  Eagle Eye was on and no one can tear me away from what I'm doing like Shia Labeouf, but that's beside the point.  On the Food & Wine website there is a picture for the way it's supposed to look, and that is probably a little more helpful!  Also, just as a disclaimer, I do eat eggs, so I know that this recipe is not technically completely dairy free, but there are other versions of this sauce that are vegan and I put a video below of one of them!

This recipe is from:
http://www.foodandwine.com/recipes/crispy-potatoes-with-aioli-and-spicy-tomato-salsa

Aioli Sauce

1. 1 garlic clove, halved
2. 2 teaspoons fresh lemon juice
3. 1 large egg yolk, at room temperature
4. 1/2 cup plus 2 tablespoons extra-virgin olive oil
5. Salt

These are the ingredients for the aioli sauce in my favorite
Pampered Chef prep and mixing bowls.

Set a small bowl over a damp dishcloth to prevent it from sliding. In a mortar, pound the garlic to a paste. Transfer the paste to the bowl. Add the egg yolk and 1 teaspoon of the lemon juice and whisk to combine. Gradually add half of the olive oil in a thin stream, whisking until the aioli is very thick. Whisk in the remaining 1 teaspoon of lemon juice. Add the remaining olive oil in a thin stream, whisking until thick. Season the aioli with salt and transfer to serving bowl.

I like to leave the potato skins on, but
you can peel first if you like.

Potatoes

1. Extra-virgin olive oil, for frying
2. 2 pounds baking potatoes, peeled and cut into 1-inch cubes
3. Salt

My new Pampered Chef skillet makes
it easy to cook all of the potatoes
at once!

Set a rack over a large rimmed baking sheet. In a large, deep skillet, heat 1/4 inch of olive oil. Add the potatoes and fry over moderate heat, turning once, until just softened, about 7 minutes. Increase the heat to high and cook, turning once, until golden and crisp, about 5 minutes. With a slotted spoon, transfer the potatoes to the rack to drain. Season the potatoes with salt.

Now, dip the potatoes in the aioli and let your taste buds thank you for what you just gave them!

 

This is a vegan version of the aioli sauce using

tofu.  I haven't tried it but it looks scrumptuous!

Enjoy! xoxo