Peruvian Purple Potato Chips with Cilantro Aioli

Get this all-star, easy-to-follow Peruvian Purple Potato Chips with Cilantro Aioli recipe from Emeril Lagasse

Directions Using a mandoline or a very sharp knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration. Heat the oil in a large,...

  • Yield: 6 servings
  • Cooking time: 0 Hour 15 Min
  • Rating: 2/5
  • Publisher: Foodnetwork.com

Ingredients

  • 2 pounds purple Peruvian potatoes, scrubbed well and patted dry, skins left on
  • 4 cups vegetable oil, for frying
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 recipe Cilantro Aioli, recipe follows
  • 1 large egg*
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons minced garlic
  • 1/4 cup chopped fresh cilantro leaves
  • 1 cup olive oil
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground white pepper

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