Crispy Baked Fries with Garlic Rosemary Aioli

By vealam

Ingredients

• Garlic Rosemary Aioli:
• 2 pounds russet potatoes
• 2 tablespoons olive oil
• 1 1/2 teaspoons black pepper
• 1 teaspoon kosher salt
• 2 1/2 teaspoons mustard powder
• 2 garlic cloves
• 2 sprigs rosemary
• 1 pinch kosher salt
• 1 large egg yolk
• 2 teaspoons white wine vinegar
• 1/2 cup olive oil

Details

Servings 4
Adapted from acouplecooks.com

Preparation

Step 1

Aioli:
Mince 2 cloves garlic and leaves from 2 rosemary sprigs. Use the side of a knife to grind them into a paste with 1 pinch kosher salt.
In a bowl, combine the garlic rosemary paste with 1 egg yolk and 2 teaspoons white wine vinegar. Whisk to combine.
Gradually add up to ½ cup olive oil in a steady stream, whisking constantly, until thick and creamy.


Preheat the oven to 450°F.
Wash the potatoes, leaving on the skin. 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.
Place the fries in a large bowl; drizzle with 2 tablespoons olive oil, then 1 ½ teaspoons black pepper, 1 teaspoon kosher salt, and 2 ½ teaspoons mustard powder. Mix thoroughly to combine.
Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
Bake 20 minutes on one side, then flip the fries and bake 15 additional minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness and the heat of your oven. (If the majority of the fries seem soft, continue to cook.)
Cool for a few minutes, then serve immediately. (Note: Fries are best right out of the oven; they become softer as they sit.)