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Ingredients
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Potatoes
Aioli
Method
Preparing the Potatoes
Wash and Cut the Potatoes
Wash the potatoes thoroughly under cold water. Peel them if desired, then cut them into even-sized cubes or wedges, around 1-inch thick.
Heat the Oil
In a large frying pan or deep pot, pour in the vegetable oil and heat over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is ready by dropping in a small piece of potato; it should sizzle immediately.
Fry the Potatoes
Drain the soaked potatoes and pat them dry with a clean kitchen towel. Carefully add the potatoes to the hot oil in small batches, being cautious of splattering. Fry for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt immediately.
Making the Aioli
Prepare the Garlic
Peel and finely chop or crush the garlic cloves to release their flavor.
Combine Ingredients
In a mixing bowl, whisk together the egg yolk and lemon juice until well combined.
Emulsify the Aioli
Slowly drizzle in the olive oil while continuously whisking the mixture. Start with a few drops and gradually increase to a steady stream. This should create a thick, creamy emulsion.
Add Garlic and Salt
Once the aioli has thickened, fold in the prepared garlic and salt. Taste and adjust seasoning if necessary.