For this snack, I prepared one potato per person. Wash and scrub the skin to make sure it's clean (since I left the skins for baking). Using the point of the knife, remove eyes or dark spots. Quarter the potato and cut into desired size.
Some recipes recommend that you give your fries an ice bath to prevent the outsides from getting tough while cooking; my potatoes weren't very starchy so I omitted that step and they turned out fine.
- 2 garlic cloves (this can vary depending on the size of your cloves. Mine were small and I just love garlic, so I used 3)
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 3 tablespoons grape seed oil (the recipe actually calls for vegetable, but I generally try to avoid those oil types. And, grape seed oil has a great, fresh taste)
If your aioli comes out tasting too sour or lemony, it is easily fixed by adding a little more salt and some sugar, to taste. It will vary depending on the acidity of your lemon(s), but it is not recommended to reduce the amount since the recipe does include an egg yolk.
A note for any readers with fructose malabsorption/on the FODMAP diet, garlic can be problematic for some. I find that I tolerate it well, but if you're avoiding it, try making your own mayo to go with fries instead. While it may sound odd, homemade mayo is nothing like the your usual Best Foods variety and is remarkably tasty. In Europe, fries are commonly served this way, which initially I found appalling but grew to love.