Baked Sweet Potato Fries with Truffle Seaweed Aioli Recipe

Directions

Infusing the Oil

1. Heat a small sauté pan over medium heat

2. Add the ¼ tsp Truffle Seaweed and stir until crisp, about 30 seconds to one minute

3. Remove the seaweed from the pan and set it aside

4. Heat the ½ C Mild Olive Oil over low heat until it reaches about 130°

5. Remove the pot from the heat and add the toasted Truffle Seaweed

6. Cover and let the mix cool completely

7. Transfer to an airtight jar and store up to 3 months

Prepare the Potatoes

1. Wash and dry the peeled Potatoes

2. Slice into uniform ¼” strips and cut to the desired length

3. Let the sliced Potatoes soak in a bowl of cold water for at least 30 minutes or up to overnight

4. Position two racks in the middle

5. Preheat the oven to 425°

6. Line two baking sheets with parchment paper and set aside

7. Drain and dry Potato slices completely

8. In a large bowl or resealable bag toss the Potatoes with the 2 T Truffle Seaweed Oil and the Sea Salt with Sea Veg until evenly coated

9. Arrange the Potato slices in a single layer on the baking sheets, leaving space between each one

10. Bake for 15 minutes

11. Remove the pans from the oven and turn over each fry

12. Return to the oven, trading rack positions

13. Bake an additional 8-12 minutes or until fries are browned at the tips

14. Cool at room temperature for 2 minutes before serving

Prepare the Aioli while the Fries cook

1. Add the Mayo, Truffle Seaweed Oil, Lemon Juice, and Garlic to a bowl and whisk to combine

2. Season to taste with Sea Salt, Pepper, and additional toasted Truffle Seaweed if desired