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Gallery Olive-Oil-Fried Potatoes with Aioli Credit: Johnny Miller Recipe Summary prep: 15 mins total: 1 hr 20 mins Servings: 4
Ingredients Ingredient Checklist 2 pounds russet potatoes (4 medium), scrubbed and cut into 1-inch-thick wedges 2 fresh or dried bay leaves 1 tablespoon whole cloves 1 head garlic, halved crosswise Kosher salt Extra-virgin olive oil, for frying (about 4 cups) Test Kitchen’s Favorite Aioli, for serving
Cook’s Notes Drying out the potatoes on a baking sheet for at least 30 minutes before frying makes them extra-crispy. Use that time to make the aioli.Leftover frying oil can be cooled completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use. Cook’s Notes Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350° between batches.) Cook’s Notes Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli. (Oil can be allowed to cool completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use.)
Gallery Olive-Oil-Fried Potatoes with Aioli Credit: Johnny Miller
Recipe Summary prep: 15 mins total: 1 hr 20 mins Servings: 4
Gallery
Olive-Oil-Fried Potatoes with Aioli Credit: Johnny Miller
Olive-Oil-Fried Potatoes with Aioli
Credit: Johnny Miller
Olive-Oil-Fried Potatoes with Aioli
Recipe Summary prep: 15 mins total: 1 hr 20 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 20 mins
Servings: 4
prep: 15 mins
total: 1 hr 20 mins
prep:
15 mins
total:
1 hr 20 mins
Servings: 4
4
Ingredients
Ingredients
- 2 pounds russet potatoes (4 medium), scrubbed and cut into 1-inch-thick wedges 2 fresh or dried bay leaves 1 tablespoon whole cloves 1 head garlic, halved crosswise Kosher salt Extra-virgin olive oil, for frying (about 4 cups) Test Kitchen’s Favorite Aioli, for serving
Directions
Place potatoes in a large pot with 2 quarts water. Add bay leaves, cloves, garlic, and 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are just tender, 4 to 5 minutes. Drain, then spread out potatoes on a rimmed baking sheet lined with paper towels until dry, at least 30 minutes and up to 1 hour.
Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350°F between batches.)
Transfer potatoes to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli.
Cook’s Notes Drying out the potatoes on a baking sheet for at least 30 minutes before frying makes them extra-crispy. Use that time to make the aioli.Leftover frying oil can be cooled completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use.
Cook’s Notes Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350° between batches.)
Cook’s Notes Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli. (Oil can be allowed to cool completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use.)
Cook’s Notes
Drying out the potatoes on a baking sheet for at least 30 minutes before frying makes them extra-crispy. Use that time to make the aioli.
Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350° between batches.)
Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli. (Oil can be allowed to cool completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use.)
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