Whole30 Crispy French Fries with Garlic Aioli Sauce
Elevate your fry game with these irresistibly crispy, oven-baked Whole30 French fries served alongside a luscious homemade garlic aioli sauce. Made with wholesome Russet potatoes, these fries achieve the perfect crunch thanks to a simple pre-soak method that removes excess starch and a generous toss in olive oil before baking to golden perfection. Paired with a creamy garlic aioli, crafted from scratch with egg yolk, lemon juice, Dijon mustard, and a hint of cayenne for a subtle kick, this recipe offers a guilt-free indulgence perfect for any occasion. It's paleo-friendly, Whole30-compliant, and packed with flavor in every bite. Whether served as a snack, side dish, or party appetizer, these crispy fries and garlicky dip will have everyone reaching for more!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic cloves
- 1 large Egg yolk
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 cup Extra virgin olive oil
- 0.25 teaspoon Cayenne pepper
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the Russet potatoes. Cut them into even-sized sticks, about 1/4 inch thick.
Soak the potato sticks in a bowl of cold water for about 15 minutes. This helps remove excess starch and contributes to crispiness.
Drain the potatoes and pat them dry thoroughly with a clean towel to prevent oil splatter.
Toss the potato sticks with 3 tablespoons of olive oil, sea salt, and black pepper in a large bowl until evenly coated.
Spread the fries out in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding the sheet to ensure even cooking.
Bake in the preheated oven for 20 minutes. Turn the fries over with a spatula and bake for another 15-20 minutes until golden and crispy.
While the fries bake, prepare the garlic aioli sauce. Mince the garlic cloves and mix with salt to form a paste.
In a medium bowl, whisk together the egg yolk, lemon juice, and Dijon mustard until well combined.
Slowly drizzle the extra virgin olive oil into the egg mixture while continuously whisking to create an emulsion. The mixture should thicken and resemble mayonnaise.
Stir in the garlic paste and cayenne pepper. Adjust salt and lemon juice to your taste.
Once the fries are done, let them cool slightly and serve immediately with the garlic aioli sauce.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 89% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.8 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
