Everyone knows that a steak without a potato side is almost as sad as a Samantha-less season of Sex in the City. I would never let one of my mains go without a favorite side dish, so here's a low-maintenance take on french fries that you can whip up in the oven and spare your stovetop the trauma of deep frying.
Recipe by: Kourtney Paranteau
Makes 2 servings
- 2 russet potatoes, cleaned well
- 2 tbsp sunflower oil
- 1 tbsp Infused Lemon Zest Salt
- 3 egg yolks
- 1 tsp cracked Tellicherry Black Peppercorns
- 2 tsp Pure Kosher Sea Salt
- ½ of a lemon, freshly squeezed
- 6 cloves garlic, finely chopped
- 2 tbsp stone ground mustard
- 1 ½ tbsp good olive oil
- Pure Flake Sea Salt to finish
- Chives (optional)
First cut your potato into thin sticks (the thinner the better) and preheat the oven to 450°F. Soak all of your potato sticks in a large bowl of cold water to allow them to leach out some of their starches.
Either using an immersion blender, stand-up blender or even just an old fashioned whisk, combine yolks, peppercorns, lemon juice, kosher salt, and garlic until the mixture becomes thick. Add the mustard into your mixture and begin slowly drizzling your olive oil while continuing to mix until emulsified. Set aside.
Line a baking sheet with parchment paper, drain your potato sticks and pat dry with a clean kitchen towel. Place the potatoes back in the large bowl and toss with sunflower oil and Infused Lemon Zest Salt before spreading them evenly into your baking sheet and baking for 35-45 minutes, or until golden brown.
Remove from the oven and allow to cool for five minutes. Finish the fries with our Pure Flake Sea Salt before serving alongside the aioli.