Recipe courtesy of Emeril Lagasse
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Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 pounds purple Peruvian potatoes, scrubbed well and patted dry, skins left on
  • 4 cups vegetable oil, for frying
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 recipe Cilantro Aioli, recipe follows
Cilantro Aioli:
  • 1 large egg*
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons minced garlic
  • 1/4 cup chopped fresh cilantro leaves
  • 1 cup olive oil
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground white pepper

Directions

Using a mandoline or a very sharp knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration. Heat the oil in a large, heavy pot to between 340 degrees F to 350 degrees F. Pat the potatoes completely dry and fry in batches, cooking until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Sprinkle with the salt and pepper and serve with the Cilantro Aioli.

Cilantro Aioli:

Place the egg, Dijon, garlic, and cilantro in a food processor, cover, and process until smooth. Slowly drizzle in 1/2 cup of the olive oil through the feed tube in the top of the blender in a slow but steady stream, until mixture begins to emulsify. Add the lime juice and continue drizzling in the remaining olive oil. Turn the blender off, add salt and pepper, and pulse to incorporate. Chill if not using immediately.

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