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Creamy Chicken Fettuccine Pasta

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A delicious combination of crispy golden French fries paired with a rich and creamy homemade garlic aioli, perfect for dipping or as a gourmet side dish.

Ingredients

Scale
  • 4 large russet potatoes
  • Vegetable oil, for frying
  • Salt, to taste
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 3 garlic cloves, minced
  • 1 cup neutral oil (like canola or sunflower oil)
  • Salt and pepper, to taste

Instructions

  1. Peel and cut the potatoes into thin fries. Rinse under cold water to remove excess starch.
  2. Soak the cut potatoes in cold water for at least 30 minutes, then drain and pat dry thoroughly.
  3. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
  4. Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.
  5. Increase the oil temperature to 375°F (190°C) and fry the potatoes again until golden and crispy. Drain and season with salt.
  6. To make the garlic aioli, whisk egg yolks, Dijon mustard, lemon juice, and minced garlic in a bowl until well combined.
  7. Slowly drizzle in the neutral oil while continuously whisking to emulsify. Continue until the aioli thickens.
  8. Season the aioli with salt and pepper to taste. Serve alongside the hot crispy fries.

Notes

  • Double-frying ensures extra crispy fries.
  • Use a food processor or immersion blender to speed up the aioli process.
  • Raw egg yolks are used in traditional aioli—use pasteurized eggs for safety if preferred.

Nutrition

Keywords: Garlic Aioli, Crispy French Fries, Homemade Fries, Dipping Sauce, French Appetizer

Find it online: https://yumcove.com/creamy-chicken-fettuccine-pasta/