All Recipes / Main Courses / RECIPES / SLIDER / September 11, 2016

Crispy Baked Fries with Garlic Rosemary Aioli (Vegetarian)

Crispy Baked Fries
Serves: 4
  • 2 pounds potatoes
  • 2 tablespoons olive oil
  • 2 ½ teaspoons mustard powder
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon salt
  1. Preheat oven to 450°F.
  2. Wash the potatoes (do not peel). Slice off the ends of each potato, then slice the potato in half lengthwise. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible.
  3. Place the fries in a large bowl with 2 tablespoons olive oil, 2 ½ teaspoons mustard powder, 1 ½ teaspoons black pepper, and 1 teaspoon salt. Mix thoroughly to combine.
  4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. Bake 20 minutes on one side, then flip the fries and bake 15 additional minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Cool for a few minutes, then serve immediately. (Note that the fries are best served immediately; they become softer as they sit.)
Garlic Rosemary Aioli
Serves: ½ cup
  • 2 garlic cloves
  • 2 sprigs rosemary
  • 1 pinch salt
  • 1 large egg yolk
  • 2 teaspoons white wine vinegar
  • ½ cup olive oil
  1. Mince 2 cloves garlic and the leaves from 2 rosemary sprigs. Use the side of a knife to grind them into a paste with 1 pinch salt.
  2. In a bowl, combine the garlic rosemary paste with 1 egg yolk and 2 teaspoons white wine vinegar. Whisk to combine.
  3. Gradually add up to ½ cup olive oil in a steady stream, whisking constantly, until a thick and creamy texture is reached.

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