Baked Herb Fries with Beet Garlic Mayo
Ingredients
Fries
- 2 large (650g) Yukon gold potatoes
- 1 tsp rose salt
- 1 tsp dried basil or chopped fresh basil
- 1/2 tsp dried rosemary
- 1/2 tsp dried parsley
- Sprinkle of pepper
- Drizzle of olive oil
Beet garlic mayo
- 2 cloves garlic, minced
- 1 tsp beet powder, diluted in 1/2 tbsp hot water
- Dash of pepper
- Salt to taste
Preparation
Heat the oven or oven toaster to 350°F or prepare an air fryer.
Wash and peel the potatoes, then slice into 1/2-inch pieces and rinse.
Soak the sliced potatoes in room temperature water for 10 minutes to remove starch and achieve crispiness.
Mix the potatoes with salt, herbs, pepper, and olive oil.
Place the potatoes on a lined baking tray.
Bake for 35-40 minutes, flipping halfway through, until golden brown and crisp.
For the beet garlic mayo, mix minced garlic, beet powder diluted in hot water, pepper, and salt to taste until well incorporated.
Tips
Adjust seasoning for the mayo based on personal taste.
This recipe serves two people.
