Baked Black Pepper, Rosemary Fries with Aioli

This week has run away on me so I only have the one recipe for you this week, well one on the blog that is, I did share a recipe over on my instagram, this is something I’m going to more of so make sure you’re following me there. In the next two weeks I have lots of recipes coming your way, plus my very first giveaway, so do stay tuned for that and here’s a little hint : especially if you are a chocolate lover 😉 I’m really excited to share some recipes for Fairtrade Fortnight with you starting next week, and of course pancake day is Tuesday so there will also be pancakes coming your way too. But first fries!

We went to Norfolk for a few days over the half term break and it was so good to be by the sea again. I guess I’m not alone when I say I prefer the sea side during winter, it’s fresh and wild, and the wilder it is the better for me. I even like sitting outside, in the cold, eating fish & chips, and what’s better than a long walk on a half empty, wind swept beach ending with a hot chocolate in a beachside cafe? This is my kind of happy!

So today I thought I’d share some fries with you, these baked black pepper, rosemary fries are one of my favourite comfort foods and I’ve made a simple but delicious aioli to go with them. I have to confess I don’t usually make my own mayo on a regular day, it does take a bit more effort but I think it’s worth it for these fries. Homemade fries are hands down the most requested thing I cook for my family. It has taken a lot of attempts over the years to get homemade baked fries good enough, you know to be better than oven chips, but I was determined to do it, and nobody complained about my test fries.

So in my humble opinion soaking the fries for at least 30 minutes, longer if you can, this is the way to go as it gets rid of the starch in the potatoes which prevents you getting a good crispy fry. Lining a baking tray with parchment paper is also a good idea as it reduces the risk of your fries sticking to the tray and it soaks up some of the oil. These black pepper rosemary fries are very adaptable, you could switch the rosemary for fresh thyme or oregano and you could up the heat and add some chilli flakes or some paprika, it’s up to you 😉

For the aioli I use a blend of oils, but do go with what you prefer, just make sure it’s not a strongly flavoured oil. Also make sure all your ingredients for the aioli are at room temperature to ensure the best result. I used a whisk to make it but you could use an electric whisk if you are brave enough, I hate when it splits so I feel I have more control with a whisk. Keep any leftover aioli in an airtight container in the fridge for up to a week.

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Baked Black Pepper, Rosemary Fries with Aioli

Baked black pepper, rosemary fries with aioli.

Course Side

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Servings 2 - 3

Author Michelle Alston

Ingredients

• 2 large baking potatoes , 600g, scrubbed skin left on.
• 1 heaped tsp of ground black pepper
• 1/4 tsp sea salt
• 1/2 heaped tbs chopped fresh rosemary
• 2 free range egg yolks , at room temperature
• 1/4 tsp sea salt
• 80 ml grapeseed oil
• 40 ml light olive oil
• 1/2 tsp English mustard
• The juice of 1/2 a small lemon
• 1 clove of garlic , minced
• 1 tbs water

Instructions

1. Wash and dry the potatoes, leaving the skin on, cut the potatoes into fries, not too skinny, and make sure they are all roughly the same.
2. Place them in a large bowl and cover with cold water, leave to soak for at least 30 minutes longer if possible, I usually let them soak for 2 hours if I can.
3. Pre heat the oven to 180 degrees C, I use and electric, fan assisted oven, please adjust according to your own oven.
4. While the fries are soaking make the aioli.
5. Add the egg yolks with the salt to a large mixing bowl and whisk for about 2 minutes. Slowly start adding the grapeseed oil, start off by adding half a teaspoon at a time then as the eggs and oil emulsifies then add the rest of the oil in a slow trickle, whisking all the time. Follow on with the olive oil. You should have a smooth, shiny consistency.
6. Then stir in the mustard and juice and whisk for about 1 minute, finally stir in the garlic. Cover and keep in the fridge until you are ready to use.
7. Drain the fries in a colander and rinse in cold water. Dry the fries with a clean tea cloth, the dryer they are the better.
8. Line a baking tray with parchment paper, add the fries, black pepper, sea salt, rosemary and oil, using your hands mix everything together making sure the fries are covered in the oil, rosemary and seasoning.
9. Place in the middle of the oven and bake for 30 - 35 minutes, checking half way through, give the tray a little shake.
10. When the fries are golden brown remove them from the oven and place on kitchen paper to drain off any excess oil.
11. Serve hot with the aioli.

This time last year on The Last Food Blog – Butternut Squash & Chickpea Curry 

This time two year ago on The Last Food Blog – Avocado on Toast