Peruvian Purple Potato Chips with Cilantro Aioli

By cirql8or

Recipe courtesy Emeril Lagasse, 2006

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

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

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, heavy pot to between 340 degrees F to 350 degrees F. Pat the potatoes completely dry and fry in batches, cooking until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Sprinkle with the salt and pepper and serve with the Cilantro Aioli.