December 3, 2013
These crispy baked french fries are simple, yet they stand up beautifully to any main dish you pair them with. Particularly notable is the malt vinegar aioli with just a tinge of tangy Dijon. Bake this take on English chips from Turntable Kitchen, and make sure your side dish never falls flat.
Baked Fries with Malt Vinegar Aioli
Ingredients:
Fries
3 large russet potatoes, peeled and cut into 1/4 inch thick matchsticks
2 tablespoons of olive oil, plus more for the baking sheet
salt and pepper
chopped flat-leaf parsley or cilantro
Aioli
2 large egg yolks
1/2 of a lemon
1 tablespoon of Dijon mustard
1 1/2 cups of canola oil
1 teaspoon of kosher salt
pinch of freshly ground black pepper
1 teaspoon of malt vinegar
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