Air-Fries with Peppercorn Aioli

Air-Fries with Peppercorn Aioli

1 hr 5 mins total time

20 mins active time


Serves 4




  • 1 lb russet potatoes

    peeled & cut into 3/8-inch thick fries

  • 1 tsp olive oil
  • Kosher salt

Peppercorn Aioli:

  • 1 egg yolk
  • 2 tbsp lemon juice
  • 1 tbsp whole grain mustard
  • 2 cloves garlic


  • 1 cup grapeseed oil
  • 1 tsp black peppercorns


  • 1 tsp green peppercorns


  • 1 tsp pink peppercorns


  • Kosher salt


  • 1Arrange fries in a single layer on a microwave safe plate and place plate on turntable. Press MICROWAVE, set 100% power for 5 minutes and press START. Cool fries in refrigerator for 15 minutes.
  • 2While fries cool, make Peppercorn Aioli: Place egg yolk, lemon juice, mustard and garlic in a blender and blend until combined. With the motor running, add grapeseed oil in a slow, steady stream until combined and thickened. Add peppercorns, stir to combine and season with salt.
  • 3Toss cooled fries with olive oil in a medium bowl.
  • 4Press AIRFRY and set 450°F for 25 minutes. Place Combi Crisp pan on turntable in high position and press START to preheat pan. Place fries in preheated pan and press START to begin cooking. Turn fries over when prompted halfway through cooking.
  • 5Season fries with salt and serve immediately with Peppercorn Aioli.

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