Ingredients

The following ingredients have 6 Servings
  • 3 large russet potatoes, (about 2 lbs), peeled and cut into 1/3 inch sticks
  • 1 Tbsp extra virgin olive oil
  • ⅓ cup fresh cilantro, roughly chopped
  • Jerk seasoning
  • 1 egg yolk
  • 2 garlic cloves, grated or finely minced
  • 1/2 tsp lemon, zest
  • 2 tsp lemon juice
  • 1-2 tbsp adobo sauce from a can of chipotle peppers in adobo
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 1/3 cup vegetable oil or other neutral oil

Instruction

  • Wash and peel the potatoes and cut them into 1/3 inch wide sticks, keeping each fry the same length as the potato
  • Place the potato sticks in a large bowl filled with cold water
  • Leave them to soak for at least 30 minutes
  • Drain the potatoes and dry them very well.Preheat the oven to 425°F
  • Spread the potatoes on a rimmed baking sheet and toss them with olive oil
  • Spread the potatoes out into an even layer and place in the oven for 10 minutes.Turn the oven heat up to 450°F and bake for 10 minutes longer
  • Finish the fries by broiling them until they are beginning to brown and crisp
  • Remove them from the oven and toss
  • Keep broiling until they have reached your desired brownness and crispiness.Meanwhile, make the jerk seasoning by combining all of the spices in a small bowl.To make the aioli combine the egg yolk, garlic, lemon zest, lemon juice, 1 tbsp of water, chipotle peppers, salt and pepper
  • Pulse until mixed
  • With the blade running on low, slowly pour in the oil
  • As it emulsifies, if it gets too thick add a little water
  • Transfer aioli to a small bowl
  • * Once the fries are done cooking, toss them with a generous amount of jerk seasoning and fresh cilantro
  • Serve hot with chipotle aioli on the side for dipping. Note: If you don't want to make a homemade aioli simply leave out the egg yolk and oil from the recipe list and replace it with 3/4 cup mayo
  • In a small bowl mix together all ingredients