5-6 medium russet potatoes, peeled and cut in 1/2'' pieces
Low FFA, high phenol, Extra Virgin Olive Oil for frying
Sea salt to taste
In a medium pot over medium to high heat, cover potatoes with water and bring to a boil. Boil for 4 mins. until just slightly tender, and then drain.
Heat a cast iron and once very hot, add
enough olive oil to come up 1/2" on the sides, heat the oil
to 350 F.
thoroughly drained potatoes to the pan and fry for approximately 15
minutes until they are golden brown, flipping half way to brown both
sides. Drain and salt immediately. Serve with aioli.
Roasted Red Pepper Aioli
1 1/2 cups mild, extra virgin olive oil
1 small roasted red pepper, peeled, seeded, and diced
2 large egg yolks at room temperature
2 garlic cloves, smashed
2 tsp sea salt
1 tsp smoked sweet paprika
1 tbsp fresh lemon juice
the bowl of a food processor or blender, add the egg yolks, salt,
garlic, lemon juice, and the pepper. process mixture until blended. While the machine is running, very slowly drizzle in the
olive oil. Use extreme patience must be taken with this slow process.
the olive oil is completely poured in and emulsified, move the aioli
to a sealed container and refrigerate. This condiment is fabulous on
coleslaw, sandwiches, egg salad sandwiches, etc.
**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
Makes approximately 2 cups