8. Italian French Fries with Rosemary Aioli

Who knew that french fries could be so difficult? I had the hardest time taking a good picture of these things! Nevertheless, I found a way to show the yumminess of these fries. Everything is homemade, including the aioli, which was indeed my first time making it.

French fries make me happy though. I usually always order them if I go out for happy hour or if there’s a bar menu. It’s always exciting to see what kind of aioli restaurants and cooks come up with to pair with fries. I’ve seen all kinds: saffron, truffle, rosemary, anchovy (yes, from the little smelly fish anchovies!) and spicy. I love them all! You can also use aioli for sandwiches instead of plain mustard or mayonnaise. And making it from scratch is kinda exciting! Eggs and oil, simple as that. I’m not sure though how the store bought mayonnaise is so white! Every recipe I’ve seen gives it a yellowish tint from the egg yolk, unless your adding a ton¬† of olive oil…. hmm.. Mysterious!

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What I learned is to cut the potatoes the long way into semi-thin slices, then stack them on each other and cut into fries. I like leaving the skin on, it adds more flavor! I deep fried these in oil and then dressed them up with Italian seasoning, swiss cheese, salt/pepper and  drizzled the aioli ( 1 egg beaten with 1 tsp of dijon mustard, 1/2 cup olive oil very slowly added as your beating the eggs on pretty high speed. You can add 1 tsp. of garlic and cayenne or more to taste!) on top.

 

4 appetizers down, just a few more to go! Then we move onto Salads, then soups, then entrees and finally desserts!

 

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