Papas Fritas with Lemon Garlic Aioli

Aioli:

• 2 egg yolks
• 1 clove garlic, crushed
• 2 tablespoons fresh lemon juice
• pinch lemon zest
• 1 cup vegetable oil
• salt, to taste

Papas Fritas

• 2 pounds fingerling potatoes (the fingerling shape is best for dipping! However, you can use baby potatoes if you can't find fingerlings)
• oil, for deep frying
• salt, to taste

For the Aioli:

-Whisk (or use an immersion blender or a stand mixer with the whisk attachment)

the egg yolks with the garlic, lemon juice and lemon zest until smooth.

-Very slowly add the oil. Verrry slowwwly. If you stream it in too quickly, the aioli will separate and

become curd-like instead of smooth.

-When the aioli is blended and smooth, add a pinch of salt. Cover and refrigerate until ready to serve.

For the Papas Fritas:

-Heat the oil (2 to 3 inches in a deep fryer or deep saucepan) to 350 degrees fahrenheit.

-Slice the potatoes in half lengthwise.

-Fry the potatoes (in batches if necessary; do not crowd the pan!) for 6 minutes, until crispy, golden

and easily pierced with a skewer or toothpick.

-Drain on paper towels and lightly sprinkle with salt.

-Serve with lemon-garlic aioli.