Rainbow Fries with Grainy Mustard Aioli
Recipe Courtesy of Ayesha Curry
- Preparation Time20 mins
Grainy Mustard Aioli:
3 tablespoons grainy mustard
1 small clove garlic, grated
Freshly ground black pepper
4 purple carrots (about 8 ounces), halved and quartered lengthwise
2 medium russet potatoes, cut into 1/4-inch-thick fries
2 medium sweet potatoes, cut into 1/4-inch-thick fries
3 tablespoons extra-virgin olive oil
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
- Place a baking sheet on the middle rack of the oven, and preheat to 230 degrees C.
- For the aioli: In a small bowl, stir together the mayonnaise, mustard, garlic and a generous grinding of black pepper. Refrigerate while you make the fries.
- For the fries: In a large bowl, toss the carrots, russet potatoes and sweet potatoes with the olive oil, granulated garlic, 1 teaspoon salt and several grinds of black pepper. Divide between the preheated baking sheets. Bake until crisp and golden, rotating the baking sheets from top to bottom and tossing the fries once halfway through, 18 to 20 minutes.
- Transfer the fries to a serving plate and serve with the aioli.