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Crispy Oven Fries with Garlic Aioli

Do you ever crave crispy homemade fries? Well, this recipe delivers just that! These baked fries are crunchy, salty, and super tasty–the perfect side for your next homemade burger. A few extra steps up front, create those perfect restaurant-style fries without a deep fryer. Oh, and the garlic aioli for dipping! So good. So easy.

Ingredients

Scale

FRIES

2 pounds white potatoes, sliced into 1/2” fries

2 tablespoons olive oil, divided

1 teaspoon sea salt, divided

AIOLI

1 egg

3 teaspoons white wine vinegar

1 1/2 teaspoons garlic powder

1/2 teaspoon sea salt

3/4 cup organic canola oil

1/3 cup extra virgin olive oil

Instructions

Preheat oven to 350 degrees F and arrange the racks in the top 1/3 and bottom 1/3 of the oven.

Soak the sliced fries in cold water for at least 30 minutes, draining once or twice along the way and refilling with cold water–this helps to remove the potato starch which allows for crispier fries (skip this step if you’re in a hurry and don’t mind softer fries). Once done soaking, drain the fries in a colander and dry thoroughly with a clean dish towel. The drier the fries, the crispier they’ll get.

Line two baking sheets with parchment paper or foil and divide the fries evenly between the two. Drizzle 1 tablespoon of olive oil and 1/2 teaspoon of sea salt on each baking sheet and mix with your hands. Spread the fries evenly trying to create space in between each piece. Place both baking sheets in the oven and bake for 20 minutes. After 20 minutes, switch the baking sheets from the top to the bottom and increase the temperature of the oven to 425 degrees F. Bake for an additional 10-15 minutes until the fries are crispy and browned. Remove from the oven and serve hot.

In the meantime, make the aioli. In a food processor with an S blade, add the egg, vinegar, garlic powder, and sea salt and process on high for 20-30 seconds. Combine the two oils in one pourable vessel and drizzle into the egg mixture slowly in a small steady stream while processing on high until the aioli is emulsified and has thickened to resemble store bought mayonnaise. Makes ~1 cup of aioli. Using a spatula, scoop out the aioli and divide into individual small dipping bowls. Alternatively, you can use 1 cup of store bought mayonnaise and mix in 1 1/2 teaspoon garlic powder and serve.

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