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Frites with aïoli
Twice-fried chips with egg-free Provençal garlic aïoli
Frites are a fixture of French brasseries and street stalls, served in paper cones at markets and beside every omelette and salad in Paris cafés. The secret is frying twice: once gently to cook them through, then hot to make them crisp. In Provence, the dip would be aïoli, a thick, garlicky sauce that gave its name to the region's Friday feast. Our aïoli is made the old-fashioned egg-free way, with a little boiled potato to hold the garlic and olive oil together. Children usually prefer it with less garlic. Chef's tip: dry the cut potatoes thoroughly before frying; wet chips are the common mistake that make the oil spit and leave the chips soft.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the frites
For the aïoli
Method
0/6 doneStep 1: Soak 2 ¼ lb floury potatoes (Maris Piper or Bintje) in cold water for 15 minutes to remove the surface starch, then drain and dry very well on a clean tea towel.
15 minStep 2: Make the aïoli. Crush 3 cloves garlic with ¼ tsp salt in a mortar to a smooth paste. Add 2 ⅛ oz boiled potato and pound until smooth with no lumps.
Step 3: Add ½ cup olive oil a few drops at a time at first, pounding and stirring, then in a thin stream once it thickens. Add 1 tbsp lemon juice halfway. Stop when it is thick and glossy like mayonnaise. Chill until needed.
Step 4: Heat 1.5 litres sunflower or groundnut oil in a deep pan to 300°F. Fry the chips in 3 batches for 6–7 minutes each, until soft right through but still pale. Drain on kitchen paper.
20 minStep 5: Heat the oil to 375°F. Fry the chips again in batches for 2–3 minutes, until deep golden and crisp; they should sound hollow when you shake the basket.
8 minStep 6: Drain, toss with 1 tsp flaky salt and serve at once with the aïoli for dipping.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 6 g
- Carbs
- 52 g
- Fat
- 32 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does frites with aïoli take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of floury potatoes (maris piper or bintje)?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of boiled potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
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