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Oven Fries with Jerk Seasoning

oven baked fried with jerk seasoning and chipotle aioli
  • Serves:  6
  • Prep Time:  40 min
  • Cook Time:  25 min

Ingredients

  • 3 large russet potatoes, (about 2 pounds)
  • 3 tablespoon extra-virgin olive oil
  • ¼ cup minced fresh cilantro leaves
  • Jerk Seasoning

Chipotle Aioli

  • 1 large egg yolk
  • 2 garlic cloves, grated or finely minced
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 teaspoons lemon juice (from 1 lemon)
  • 1 -2 tablespoons adobo sauce (from a can of chipotle peppers in adobo)
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 ⅓ cup extra light olive oil or grapeseed oil

Method

  1. Wash and peel the potatoes and cut them into ⅓ inch wide sticks, keeping each fry the same length as the potato. Place in a large bowl filled with cold water. Soak for at least 30 minutes. Drain the potatoes and dry them very well.

  2. Preheat the oven to 425°F with a rack in the center position.

  3. Spread the potatoes on a rimmed baking sheet, drizzle them with olive oil and toss to coat. Spread the potatoes out into an even layer and place in the oven for 10 minutes.

  4. Turn the oven heat up to 450°F and bake until tender, about 10 minutes longer. Turn the broiler on to HIGH and broil until beginning to brown and crisp, about 3 minutes.

  5. Meanwhile, make the aioli. To a 16-ounce, wide-mouth glass jar, add the egg yolk, garlic, lemon zest, lemon juice, adobo sauce, salt and pepper. Do not stir. Slowly pour the oil on top. With the immersion blender in the OFF mode, place at the bottom of the jar, holding it straight up and down. Turn the immersion blender on low, keeping the blade at the bottom of the jar until the aioli starts to come together, about 30 seconds. Once it gets thick, slowly raise the immersion blender up to the top of the oil line. Move the blade up and down a few more times until the remaining oil has been incorporated.

  6. Toss the warm fries with as much jerk seasoning as desired, sprinkle with cilantro. Serve hot with chipotle aioli on the side for dipping.