PAPRIKA CHIPS WITH ROASTED GARLIC-CUMIN AIOLI
Serves 6
2 lbs russet potatoes, peeled and cut into 4 x ½ x ½ inch sticks
2 Tablespoons Spice Islands Mediterranean Sea Salt
1 ½ Tablespoons Spice Islands Smoked Paprika
2 teaspoons Spice Islands Onion Powder
1 teaspoon Spice Islands Ground Mustard
½ teaspoon Spice Islands Garlic Pepper
2 quarts peanut oil
Roasted Garlic-Cumin Aioli:
½ cup mayonnaise
6 garlic cloves, roasted
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon Spice Islands Ground Cumin Seed
1 ½ teaspoons salt
¾ teaspoon Spice Islands Ground White Pepper
1. Place cut potatoes in a large bowl and submerge in cold water for 30 minutes.
2. While the potatoes soak, mix together the salt, paprika, onion powder, ground mustard, and garlic pepper in a small bowl until thoroughly combined. Set aside.
3. Place the oil in a deep fryer or a 5-quart pot and preheat to 350°F.
4. Drain the potatoes and spread them in a single layer on two baking sheets, lined with paper towels.
5. Place paper towels over the potatoes and gently press to remove any excess water.
6. In batches, blanch the potatoes for 2-3 minutes and drain onto paper towels.
7. Once all the potatoes have been blanched, set aside and bring the temperature of the oil up to 365°F.
8. Place all the aioli ingredients in a food processor and process until smooth.
9. Transfer to a small bowl, adjust seasonings and cover until ready to use.
10. In batches, fry the blanched potatoes for 5-7 minutes or until golden brown, carefully stirring to prevent sticking.
11. Drain onto paper towels and sprinkle liberally with the paprika seasoning blend. Gently toss until well combined.
12. Serve hot with a side of the aioli for dipping.
Many thanks to:
MattBites
http://mattbites.com/2010/12/15/spice-islands-flavor-explorer-update-and-announcing-the-winner-on-friday/
SpiceIslands
http://www.spiceislands.com/blog/index.php/2010/12/paprika-chips-with-roasted-garlic-cumin-aioli/
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