Home fries with lemon and smoked paprika aioli Posted by Kate Flower 28 August, 2009 - 4:43 PM

(Photos & Styling: Camille Smetana)

A Model Tip On How to Get Bikini Beautiful.

Israeli-born model and actress Bar Refaeli says she hates skinny girls in bikinis. Leonardo DiCaprio's ex has some advice for any woman wanting to get the perfect bikini body "Eat. Skinny girls in bikinis are not nice. My guiltiest pleasure is French fries."

I love size zero celebrities who are self proclaimed spokespeople for a healthy body shape! Especially when they pretend they eat French fries. Inspired by your fine advice and in preparation for my holiday to Bali I thought I would find the perfect home fry recipe. Here it is Bar Rafaeli. Can't wait to see the circled caption in Who Mag pointing to your bikini clad buttocks reading, "Bars' Butt Goes Bad"!

By the way eating shouldn't be a guilty pleasure but simply one of life's great joys!

Home fries with lemon and smoked paprika aioli (serves 2-4)

Ingredients
500ml to 1 ltr sunflower oil
4 large Royal Blue potatoes
Sea salt

Method
Wash and dry potatoes. Cut into long chips about 1cm thick. Use a clean tea towel or large piece of paper towel to pat potatoes dry. Pour oil into a large saucepan, wok or deep-fryer until it is half-full. Heat over medium-high heat until a small piece of potato skin sizzles when dropped into oil. Place a wire rack over a large oven tray lined with paper towels. Divide chips into 3 batches. Cook chips, 1 batch at a time, for 3-5 minutes or until they just start to colour. Use a slotted spoon to remove to rack. Repeat with remaining 2 batches, allowing oil to reheat in between batches. Preheat oven to 180°C.

When all chips have been par cooked, allow them to cool for 10 minutes. Reheat oil. Cook chips in batches again, for 7 minutes each batch or until crisp and golden. Keep warm on rack in oven while cooking remaining chips. Season with salt. Serve immediately with aioli.

Smoked Paprika and Lemon Aioli

Ingredients
½ cup whole egg mayo
2 clove garlic crushed
1 ½ tbsp lemon juice
1 tsp smoked paprika (or to taste)
1-2 tsp extra virgin olive oil
Salt to taste

Method
Combine all ingredients, except the oil and salt, in a bowl and whisk to combine well. To thicken the aioli, slowly pour in the olive oil, whisking constantly to emulsify. Season to taste.

Leave your comment

• Murf says

  I will be feeding these to my wife until she looks like this. Bloody hell Bar I'm more than impressed... actually a little heart broken

  Posted Friday 28 August, 2009 4:44 PM
• Simone says

  Just you wait Diva, Bar Refaeli will be massive by the time shes 30 if she keeps eating these. Although I suspect what goes down probably comes up....

  Posted Friday 28 August, 2009 4:46 PM
• Jane says

  Some little cutie I know may just eat the delicious aioli off the chips and continue double dipping her way through this snack. I couldn't resist the whole snack.

  Posted Wednesday 14 October, 2009 7:59 PM