Fries With Bagna Cauda Aioli Recipe
Crispy golden fries served with a rich and savory Bagna Cauda aioli, perfect for dipping and elevating your snacking experience.
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Ingredients
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Fries
Method
Preparation
- 1
Prepare the Fries
1. Peel the russet potatoes and cut them into thin strips to form fries. Rinse the potato strips in cold water and then pat them dry with a clean kitchen towel. 2. In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). 3. Fry the potato strips in batches until golden brown and crispy, about 4-5 minutes per batch. Remove from oil, drain on paper towels, and immediately sprinkle with salt.
- 2
Make the Bagna Cauda Aioli
1. In a small saucepan, combine the garlic cloves and olive oil. Cook over low heat until the garlic is soft and fragrant, about 10 minutes. Remove from heat and let cool slightly. 2. In a blender, combine the cooked garlic and olive oil with the anchovy fillets, mayonnaise, lemon juice, and black pepper. Blend until smooth and creamy. 3. Adjust seasoning as needed and refrigerate until ready to serve.
