Crispy Garlic Fries with Aioli Dipping Sauce

These crispy fries were made in my air fryer (one of the best kitchen tools), however you don’t have to have an air fryer to get them this crispy. The trick is to use a “cooling rack” on top of a baking sheet.

Serves 2

Ingredients

• 1 large russet potato

• 1 T cooking oil

• 1/2 t salt

• 1/2 t pepper

• 4 cloves garlic, minced

• additional salt to top

• malt vinegar (optional)

Aioli

• 1 T mayo

• 1 T ketchup

• 1 t mustard

• 1 t hot sauce

• 1 t worcestershire sauce *

• 1 t apple cider vinegar

• 1 t pickle juice or relish

Oven Directions

1. Start by washing and slicing the potato into long, thin strips. Place in a bowl and fill with enough water to cover the potatoes. Let the potatoes sit in this water bath for about 20 minutes (see notes for quicker option). Strain potatoes and pat dry with a towel.

2. Preheat oven to 425F.

3. Toss your potatoes in the oil with the salt, pepper and garlic so each fry is fully coated.

4. Place your fries on a cooling rack placed over a baking sheet so that no fry is touching.

5. Bake your fries for 25-30 minutes. Meanwhile mix all of the aioli ingredients together to make your dipping sauce.

6. Serve with more salt if needed, malt vinegar if that’s what you like and of course your aioli.

Air Fryer Directions

1. Start by washing and slicing the potato into long, thin strips. Place in a bowl and fill with enough water to cover the potatoes. Let the potatoes sit in this water bath for about 20 minutes (see notes for quicker option). Strain potatoes and pat dry with a towel.

2. Preheat air fryer to 375F.

3. Toss your potatoes in the oil with the salt, pepper and garlic so each fry is fully coated.

4. Dump your potatoes into your air fryer basket and fry for about 15 minutes. I shook the basket half-way through to toss the potatoes around a little.

5. Meanwhile mix all of the aioli ingredients together to make your dipping sauce.

6. Serve with more salt if needed, malt vinegar if that’s what you like and of course your aioli.

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is dairy-free.

Water Bath: The water bath is important to get extra starch off which helps make the fries crispy. If you don’t have time for a 20 minute water bath, you can colander to give your potatoes a quick wash. Toss the potatoes around with your hands so that you get as much starch off as you can.

Cooking Oil: I used avocado oil for mine, but you can really use any type of oil you want.

Mustard: I used dijon mustard because that’s what I have, but traditionally you use yellow mustard for this aioli.

* Worcestershire Sauce: It’s not necessary for this recipe so don’t fret if you don’t have any.

Apple Cider Vinegar: The recipe will also work just fine if you use a white vinegar, but I recommend apple cider vinegar if you have it.