Dairy-Free Crispy French Fries with Garlic Aioli Sauce
Elevate your snacking game with these irresistible Dairy-Free Crispy French Fries paired with a luscious homemade garlic aioli sauce. Perfectly golden and crunchy, these double-fried Russet potatoes are soaked beforehand to achieve maximum crispiness. The garlic aioli, made creamy with aquafaba instead of dairy, offers a zesty, plant-based dip infused with fresh garlic, Dijon mustard, and a hint of lemon. This recipe is ideal for vegans or anyone seeking a dairy-free twist on a classic favorite. Whether served as an appetizer, side dish, or indulgent snack, these hot, seasoned fries and their tangy dip are a crowd-pleaser you’ll want to savor again and again.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 cups Vegetable oil
- 2 teaspoons Sea salt
- 1 teaspoon Fresh ground black pepper
- 2 Garlic cloves
- 3 tablespoons Aquafaba (liquid from a can of chickpeas)
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 1 cup Sunflower oil
- 1 tablespoon Fresh parsley
Instructions
Begin by peeling the Russet potatoes and slicing them into 1/4-inch thick sticks. Rinse the sliced potatoes in water to remove excess starch, then soak them in a bowl of cold water for at least 30 minutes to ensure maximum crispiness.
While the potatoes are soaking, prepare the garlic aioli sauce. Peel and finely mince the garlic cloves. In a blender or food processor, combine the minced garlic, aquafaba, lemon juice, Dijon mustard, and salt. Blend on high speed until combined and slightly frothy.
With the blender running, slowly drizzle in the sunflower oil, ensuring it is fully emulsified while pouring until a thick, creamy aioli forms. Stop blending once all oil has been incorporated.
Transfer the aioli to a serving bowl and stir in the freshly chopped parsley. Cover and refrigerate until ready to serve.
After soaking, drain and pat the potato slices completely dry with a clean kitchen towel or paper towels to remove any excess water.
Heat the vegetable oil in a large, heavy-bottomed pot to 325°F (165°C). If you have a thermometer, attach it to the side of the pot to monitor the oil temperature.
Working in batches to avoid overcrowding, fry the potatoes for 3-4 minutes until they begin to turn translucent. Remove them from the oil and drain on a paper towel-lined baking sheet.
Increase the oil temperature to 375°F (190°C). Return the pre-fried potatoes to the oil in batches and fry a second time for 3-5 minutes, or until golden brown and crispy.
Transfer the finished fries to a fresh paper towel-lined tray, immediately sprinkling with sea salt and freshly ground black pepper while they're hot.
Serve the crispy fries hot with the chilled garlic aioli for dipping. Enjoy your dairy-free treat!
Nutrition Facts
Calories |
10290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1062.7 g | 1362% | |
| Saturated Fat | 142.6 g | 713% | |
| Polyunsaturated Fat | 684.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5094 mg | 221% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 11.6 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 5942 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
