1 pack 62g CrispyFry® Breading Mix GARLIC
1 kg potato, cut into wedges
1 liter cooking oil
Bacon Aioli Dip
2 teaspoons 8g cane vinegar
1 pc 25g egg yolk
5 cloves 10g garlic, minced
3/4 cup 177ml olive oil
5 slices 40g bacon, fried, minced
to taste salt
to taste pepper
MIX. Garlic, vinegar, and egg yolk in a mixing bowl. Using a wire whisk, beat the ingredients until the mixture becomes thick and foamy. Slowly, add olive oil while whisking. Mix in the crispy bacon and season with salt and pepper. Set aside.
COAT. The potato with CrispyFry® Breading Mix GARLIC and set aside.
FRY. On a pot or deep pan, pour oil and let it heat up to 350°F temperature. Start frying the potatoes slowly for 5-6 minutes or until golden brown. Make sure to maintain the temperature between 300°F-350°F.
PAT DRY. On a tray with kitchen tissue before serving.
1. Make sure to pour the oil slowly while whisking or else the dip will split and not emulsify.
2. For the dip use odorless good fat oil like light olive oil. Consuming too much “bad fat” oil like vegetable oil may harm your health.
3. Pat dry the potatoes before coating them.