Spiral-Fries with a Sriracha Aioli

There are really NO WORDS for how awesome these fries are. I’ve discovered my new favorite way to make French fries and that’s with my handy-dandy spiralizer! It cuts the perfect (and consistent) potatoes for even frying, and literally it took like five minutes to prep.

I used a combo of two red potatoes and a sweet potato… really only because that’s what I had in the kitchen… no rhyme or reason, but loved the flavor and slight color variation in the final product. Also, I used the double fry technique to get them perfectly crispy… it works! Fry them once with your oil at 300° F, then a second time at 400° F until they’re all nice and crisp.

Fix Hot Sauce was nice enough to send me a bottle of their super-tasty Sriracha hot sauce, and I used it to make an aioli to drizzle over the hot fries (after melting some shaved Parm on top)! Top with chopped chives to give a nice green garnish and enjoy as an indulgent side dish or, in my case, a small dinner!

Click here to buy your own bottle of Fix Sriracha — I can’t wait to use it again soon!

Spiral-Fries with a Sriracha Aioli

2016-04-11 23:00:51

Serves 4

Spiralized sweet potatoes and yukon gold potatoes double-fried and topped with a sriracha aioli, parmesan, and chives

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Sriracha Aioli

3 cloves garlic, smashed

½ cup olive oil

1 tablespoon Fix Sriracha

1 egg yolk

1 small shallot, minced

For the Fries and Assembly

2 small yukon gold potatoes

1 sweet potato

Oil, canola or vegetable (For frying)

Salt

Parmesan cheese, grated

Chives, chopped

For the Sriracha Aioli

1. Smash garlic cloves with a little bit of kosher salt in a mortar and pestle.
2. Heat olive oil over medium heat in a small saucepan. Add garlic and shallot and cook 10-15 minutes until nice and fragrant. Strain olive oil into a bowl through a strainer.
3. In a medium bowl, whisk together egg yolk and sriracha. Slowly add olive oil a tablespoon at a time and whisk continuously so it emulsifies. Season with salt and pepper. Add to a squeeze bottle if you want.

For the Fries and Assembly

1. Run potatoes through a spiralizer on the thinner noodle setting. Soak in a large bowl with cold water for at least 5 minutes. Rinse and repeat. After soaking, transfer to a kitchen towel and dry off as well as you can.
2. Heat a large pot of canola or vegetable oil to 300 degrees F.
3. When heated, fry “fries” halfway through in 300 degrees oil, for about 5-7 minutes, until they’re starting to change to a darker color. (They’ll be a little ‘soggy’). Move to paper towels to dry, and do the same with the rest of the fries.
4. Preheat oven broiler. Heat oil to 400 degrees F and, when heated, add batches of the half-cooked fries to cook until brown (about 2-4 minutes.) When crisp, move to paper towels and season with salt. Finish frying the rest of the fries.
5. Transfer fries to serving plate and cover in Parmesan cheese. Move to top shelf of oven to melt cheese. Drizzle with Sriracha aioli, and top with chives.

By Whitney

Adapted from That Square Plate

Adapted from That Square Plate

That Square Plate https://www.thatsquareplate.com/