About Us saturday chef recipe

Fingerling Fries with Aioli

Original date aired: October 16th, 2010

Overview

This dish is another example of what I like to call 'Gourmet Comfort Food'.  The aioli is for dipping the golden fingerling fries into when they're done - you'll never use ketchup again.


Ingredients

The Meez

  • 3 lbs fingerling potatoes
  • 1 tbsp olive oil
  • 1 tsp thyme
  • 5 garlic cloves, peeled, center germ removed
  • 1 tsp salt
  • 4 large egg yolks
  • 1/4 cup fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 1/2 cups light fruity olive oil

Directions

The Method

  1. Preheat oven to 425.
  2. Toss the potatoes with the olive oil, thyme, salt & pepper.
  3. Place the potatoes on a baking sheet and roast in oven for 20 to 25 minutes, or until golden brown.
  4. Mash the garlic and salt using a mortar and pestle until it forms a paste.
  5. Whisk together egg yolks, lemon juice, and mustard in a medium metal bowl.
  6. Whisk the garlic paste into the egg yolk mixture (see optional steps below).
  7. Gradually whisk oil into yolk mixture in a very thin slow stream.
  8. Continue to whisk until aioli is thick. 
  9. Season to taste with pepper and more salt, if desired.

Optional:

  1. Set bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until aioli thickens.  An instant-read thermometer inserted into mixture should register 140F (this takes anywhere from 3 to 10 minutes).
  2. Remove the bowl from over the water.
  3. Cool the mixture to room temperature, whisking occasionally, about 15 minutes.

Enjoy - for questions about this recipe, please email chefjudywood@meezcuisine.com.

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