Peruvian Purple Potato Chips with Cilantro Aioli

Name: Peruvian Purple Potato Chips with Cilantro Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 large egg*; 1/2 teaspoon Dijon mustard; 2 teaspoons minced garlic; 1/4 cup chopped fresh cilantro leaves; 1 cup olive oil; 1/4 cup lime juice; 1/2 teaspoon salt; 1/4 teaspoon fresh ground white pepper

Servings: persons

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
1 large egg*
1/2 teaspoon Dijon mustard
2 teaspoons minced garlic
1/4 cup chopped fresh cilantro leaves
1 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper

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.
2
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.
3
Drain on paper towels and place in a large bowl.
4
Sprinkle with the salt and pepper and serve with the Cilantro Aioli.
5
Place the egg, Dijon, garlic, and cilantro in a food processor, cover, and process until smooth.
6
Slowly drizzle in 1/2 cup of the olive oil through the feed tube in the top of the blender in a slow but steady stream, until mixture begins to emulsify.
7
Add the lime juice and continue drizzling in the remaining olive oil.
8
Turn the blender off, add salt and pepper, and pulse to incorporate.
9
Chill if not using immediately.

2881

kcal

Calories

303

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Peruvian Purple Potato Chips with Cilantro Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!