Lemon & Pepper Vegan Aioli With Baked Herbed Fries

By Carol Dudar

Photos By Above The Salt

Skip the ketchup and doll up your fries with a classic vegan aioli. (serves 4 as an appetizer)

Aioli Makes 1 cup (250 ml)

  • ¼ cup (60 ml) aquafaba (aquafaba is the liquid from canned chickpeas)
  • 2 tsp (10 ml) dijon mustard
  • 2 tsp (10 ml) lemon juice
  • 1 tsp (5 ml) maple syrup
  • ½ tsp (2 ml) kosher salt
  • *½ tsp (2 ml) minced garlic
  • ¾ cup (175 ml) avocado oil
  • fresh black pepper
  • ½ tsp (2 ml) fresh lemon zest

Add all ingredients except avocado oil to the food processor. Puree for 1-2 min or until mixture is white and foamy. Using the chute, very slowly drizzle the oil into the food processor while keeping it running. It should be a very fine stream of oil and should take 2 min or so to pour the full amount in while still having the food processor on full speed. Continue to keep processing for another minute or two until the aioli has thickened to the consistency of mayonnaise. Taste for seasoning, add more salt, mustard, maple syrup or lemon juice if needed, blend again and season with pepper

*Note: more or less garlic can be added to preferred taste.  Immersion blender or vitamix can be used instead of food processor, method is the same.

Herbed Yukon Gold Fries (Serves 4)

  • 2 medium yukon gold potatoes (roughly 4 cups)
  • 2 tsp (10 ml) finely chopped fresh rosemary leaves, divided
  • 2 tsp (10 ml) fresh thyme leaves, divided
  • 1 tbsp (15 ml) melted neutral flavour coconut oil
  • ½ tsp (2 ml) kosher salt
  • ¼ tsp (1 ml) fresh ground black pepper

Preheat oven to 425 degrees

Wash and dry potatoes, and cut them into ¼” (6 mm) wide matchsticks, keeping the full potato length. Once all the fries have been cut, toss them with the 1 tsp (5 ml) each of the herbs, salt, pepper and coconut oil. Transfer the mixture to a parchment lined baking tray and bake for 20 min or until golden brown and crispy, tossing and stirring the fries occasionally. Test for doneness, and remove from oven when done.  Taste for seasoning and re season with salt and pepper if needed. Sprinkle with remaining herbs and serve immediately.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.