Hand Cut Fries with Smoked Aioli Gluten Free
Indulge in the ultimate gluten-free snack with these crispy, golden hand-cut fries paired with a smoky, garlicky aioli that’s bursting with flavor. Made from freshly cut Russet potatoes, double-fried to achieve the perfect crunch, these fries are seasoned lightly with sea salt for a classic yet irresistible taste. The star of the show is the velvety smoked aioli, whipped up with gluten-free mayonnaise, minced garlic, smoked paprika, and a zesty touch of lemon juice. Whether you're hosting a casual gathering or treating yourself to a gourmet treat at home, this recipe is sure to impress. Quick to prepare in under an hour, it’s a satisfying side dish or snack that pairs beautifully with burgers, grilled veggies, or as a stand-alone delight.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 cups Vegetable oil (for frying)
- 1 teaspoon Sea salt
- 2 large Garlic cloves
- 1 cup Mayonnaise (gluten-free)
- 1 teaspoon Smoked paprika
- 1 teaspoon Lemon juice
- 0.25 teaspoons Ground black pepper
Instructions
Peel the russet potatoes and slice them into even, thick sticks, approximately 1/4 inch wide.
Place the potato sticks in a bowl of cold water to rinse off excess starch. Let them soak for 15-20 minutes.
Meanwhile, make the smoked aioli. Mince the garlic cloves into a fine paste using a grater or knife. In a small bowl, whisk together the mayonnaise, minced garlic, smoked paprika, lemon juice, and black pepper. Cover and refrigerate until ready to serve.
After soaking, drain the potato sticks and pat them dry thoroughly with a clean kitchen towel.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 300°F (150°C) over medium heat. Use a thermometer to maintain the oil temperature.
Working in small batches, fry the potato sticks for about 4-5 minutes until they are slightly tender but not browned. Remove them with a slotted spoon and place them on a baking sheet lined with paper towels. Repeat with all the fries.
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3-4 minutes or until they are golden brown and crispy. Remove and drain on fresh paper towels.
Immediately sprinkle the fries with sea salt while they’re still hot.
Serve the fries hot with the chilled smoked aioli on the side for dipping.
Nutrition Facts
Calories |
10873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1119.2 g | 1435% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 15.8 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6881 mg | 146% | |
*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.
