Sweet Potato Fries and Saffron AioliBy · Dec 16 2010 · Comments
- 4 sweet potatoes, washed and cut into 1/8 inch disks
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- 2 garlic cloves, minced
- 1 egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- ½ teaspoon saffron
- 1/4 cup plus two tablespoons olive oil
Aioli: Mix saffron and olive oil in a small bowl and let sit for one hour. Combine garlic, egg, lemon juice, and mustard in a food processor. Mix on a slow speed while adding the saffron olive oil in a steady stream. Continue to mix until aioli thickens. Serve immediately or refrigerate for later use.
Fries: Turn oven broiler on. In a large bowl mix olive oil, salt and sugar. Add sweet potatoes and coat each disk with oil mixture. Place sweet potatoes on non-stick cookie sheet. Broil for 3 minutes per side or until nicely browned. Place sweet potatoes on paper towel to remove excess oil. Serve with saffron aioli.