Baked Sweet Potato Fries with Truffle Seaweed Aioli Recipe

Kara Ibarguen

Calories

367

Cuisine

American

Category

potato side dishes

There are three recipes in one here; Truffle Seaweed Infused Oil, Crispy Sweet Potato Fries, and Truffle Seaweed Aioli. They all highlight the subtle, yet distinctive flavor of Sea Truffle seaweed as an enhancement for this elevated comfort food.

Baked Sweet Potato Fries with Truffle Seaweed Aioli Recipe

Ingredients

    blank

    • ½ Cup Mild Olive Oil

    • ¼ tsp Truffle Seaweed, plus more for sprinkling

    blank

    • 1 lb Sweet Potatoes, peeled

    • 2 T Truffle Seaweed Oil

    • ½ tsp Sea Salt with Sea Veg Seasoning

    • 1 T Cornstarch

    blank

    • 1 Cup Mayonnaise

    • 1 T Truffle Seaweed Oil

    • 1 ½ tsp Fresh Lemon Juice

    • 1 small Garlic Clove, finely grated

    • Sea Salt with Sea Veg and Pepper, to taste

    Directions

      blank

      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

      blank

      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

      blank

      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