Air Fried Aioli Fries with Thick Cut Fries tossed in Aioli. Garnish with Parsley, Aleppo, or Parmesan. Serve them up with some Aioli Mayo/Garlic Mayo dipping sauce on the side.
This is one of the key benefits in Air Fryer Fries. You can use specialty Oils to add more flavor to Fries and this method of Air Frying ensures you get Golden Crispy Fries.
Thick Cut Fries
For the Air Fryer, store bought Thick Cut Fries work best, about 1 lbs. or a bit less. Take the frozen Fries out of the freezer and place 1 lb. of Fries into a large steel bowl. Leave them there for about 30 minutes with nothing added. No Oil or Salt.
This recipe uses Jar Aioli as the Oil to get Crispy Air Fryer Fries. With some of it added to Mayonnaise to make Aioli Mayo/Garlic Mayo as a dipping sauce.
The Jar Aioli doesn’t emulsify the same as when done in a food processor. But that is perfectly fine since we are using it more as an Oil for Air Frying and as an ingredient for a dipping sauce.
- Place one head of Peeled Garlic Cloves into the Jar
- Add and purée
- 1/4 tsp of Sea Salt
- 1 tsp of Lemon Juice
- Then add the 1 Cup of Sunflower Oil and purée
How to make Aioli Fries
Place the Thick Cut Fries into a Stainless Steel Bowl and let them sit for 30 minutes to thaw.
Transfer them into the Basket and Air Fry at 400 F for 30 minutes. Let them cook for the first 15 minutes. Then empty them in the steel bowl with 1/4 C of Aioli and 1/2 tsp Sea Salt. Mix very well and place back into the air fryer.
Repeat, emptying the Fries with the Aioli back into the steel bowl and mixing at 10 minutes & 5 Minutes.
Do this first at 15 minutes, then 10, 5, and 3 minutes. During the last few minutes it is give or take. I’ve had Fries that did not need the final few minutes of cooking and others that did. If the Fries look Golden and Crisp, you’re good to go. If not, cook them for the full 30 minutes.
Aioli Fries Dipping Sauce
Make Aioli Mayo as a dipping sauce for your Fries. Use more or less Aioli depending on taste. This Aioli Mayo Sauce is used for the Garlic Burger too and really good.
- 1/2 C Hellmann’s Mayo
- 2 Tbl Aioli
Overcooked Aioli Fries
I originally made these by placing the Fries into the steel bowl with the Aioli and Salt at the start, like I do with all my Air Fryer Fries. This did not turn out so well. The tiny Garlic bits get cooked up for too long making them, dark and bitter with loss of flavor pictured below. See how the Garlic bits are burnt.
To counter this, I added the Aioli and Salt to the Fries halfway through the cooking. This was far better, producing more flavor in the Fries, and I still got the Crispiness I was looking for.
During the last few minutes, watch for the colorization of the tiny garlic bits. You don’t want them burnt.
I always add the Aioli halfway through the air frying but suspect anywhere from 10 to 15 minutes of remaining cook time is ideal to achieve both a good crisp and flavor from the Aioli.
- 1 Air Fryer
- 1 Stainless Steel Bowl
- 1 Glass Jar
- 1 Stick Blender
- 1 lbs Thick Cut Fries
- 1/2 tsp Sea Salt
- 1/4 C Aioli
- 1 Head Garlic
- 1/4 tsp Sea Salt
- 1 tsp Lemon Juice
- 1 C Sunflower Oil
- Weight out 1 lbs. of Thick Cut Fries and place into a Steel Bowl to set aside for 30 minutes.
- Make the Jar Aioli by breaking apart 1 head of Garlic and placing them into the Jar. Place lid on and shake really hard. Empty the Garlic Cloves out and clean the jar out. Place the Peeled Garlic Back into the Jar with 1 tsp Lemon Juice,1/4 tsp Sea Salt, and 1 Cup of Sunflower Oil and Purée. Set this aside until ready to use and shake before using.
- Place the Fries into the Air Fryer and cook at 400 F for 30 minutes. After 15 minutes, empty the Fries back into the Steel bowl. Add 1/4 C of Aioli and 1/2 tsp Sea Salt. Toss the Fries well and place back into the Air Fryer with the Aioli. Repeat, emptying the Fries along with any excess Aioli back into the steel bowl and tossing the Fries at the 10 minute and 5 minute mark.
- The last few minutes are give or take. If the fries look crisp enough, then further cooking is not needed, else continue to mix at 3 minutes and 2 minutes.
- Empty the Fries back into the bowl and toss. Plate and Garnish with Parsley, Aleppo or Parmesan. Serve with a side of Aioli Mayo.
Aioli Mayo Dipping SauceCombine 1/2 C of Hellmann’s Mayonnaise with 2 Tbl of Jar Aioli. Mix well and serve with the Aioli Fries. Any leftover Aioli can be placed into ice cube trays and frozen to use in other recipes.
- Jerk ChickenJuicy, Fall off the Bone, Charred Crispy Jerk Chicken with that addictive taste and just the right Hit of Heat, that you can control. Make it as Mild, Medium, Spicy or Hot as desired. The Jerk Marinade is made up in a Jar in about … Read more
- Cabbage Roll SoupWhat a wonderful Savory Cabbage Roll Soup made from Salted Tender Cabbage and Rice with Parsley, Tarragon & Caraway to add that Cabbage Roll taste. This soup is based on the Vegetable Soup and can include a variety of meats, such as ground Beef, Pork, … Read more
- Swiss SteakFork Tender Swiss Steak with a Flavorful Beefy Tomato Sauce. Done Stove top, in a Slow Cooker or Oven Braised for a Delicious Comforting Meal. Add in your choice of herbs to shape the Flavors and serve with Mashed, Roasted or Steamed Potatoes, Crispy Fries, … Read more