Torn and Fried Potatoes
Ingredients: russet potatoes, vegetable oil, egg, lemon juice, Dijon mustard · 130 min cook time · 520kcal · $7.50
Ingredients
2.5pounds russet potatoes, 1.5cups vegetable oil, 1whole egg, 4teaspoons lemon juice, 1.5teaspoons Dijon mustard, 1clove garlic clove, 0.75teaspoon table salt, 0.25teaspoon sugar, 1pinch cayenne pepper, 2tablespoons extra virgin olive oil
Instructions
1. Scrub the russet potatoes to remove excess dirt. Prick each potato about six times with a fork or knife to prevent exploding.
2. Bake the potatoes in a 400 degree oven until nice and tender, about an hour and 20 minutes.
3. Make the aioli: combine one whole egg, lemon juice, Dijon mustard, minced garlic clove, table salt, sugar, and a pinch of cayenne pepper in a food processor and blend for a few seconds.
4. Slowly pour vegetable oil through the feed tube into the food processor until the emulsion catches, then add the rest more quickly. Scrape down the sides if needed.
5. Transfer the mayonnaise to a bowl and whisk in extra virgin olive oil.
6. Let the baked potatoes cool to room temperature, then refrigerate them for at least three hours.
7. Tear the cold potatoes into approximate one and a half inch pieces to create rough edges and nooks and crannies for extra crispiness.
8. Heat vegetable oil in a pot over medium-high heat until it reaches 375 degrees, then add all the cold potatoes at once.
9. Turn the heat up to high and fry the potatoes for 13 to 15 minutes until golden brown, giving them the occasional stir.
10. Remove the potatoes to a paper towel lined sheet and season immediately with kosher salt. Transfer to a platter and serve with the aioli and optional seasonings.
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