Crispy Baked Fries + Caper Aioli

Fluffy, crispy homemade french fries are elevated just a notch with tasty dips like caper aioli. This version of aioli uses a base of mayonnaise and capers for ultimate creaminess and savory, briny flavor. It’s perfectly salty plus a hint of garlic and freshness from dill and lemon juice. Rather than grabbing a bag of frozen french fries or box from your local takeout spot, it’s just about as easy to grab fresh potatoes and make your own fries. When the craving hits, cut up those potatoes and bake ‘em up! While they’re baking, use the down time to blend up that creamy caper aioli. 

We love simple, tasty recipes like these that are quick to cook and rewarding to enjoy. If you’ve never made your own french fries, we dare you to give it a shot! Though the texture might not be exactly like those classic fried takeout-style fries, you’re bound to be impressed with your own crispy baked homemade fries. Bake up a batch or two of these for your friends and they’ll be blown away, too. While you’re at it, why not experiment with a few different homemade dipping sauces made with fresh ingredients alongside the caper aioli?! Think homemade barbecue sauce, fry sauce, honey mustard— All the usual suspects.

Crispy Baked Fries + Caper Aioli 

Ingredients

• 1 ½ lb gold or russet potatoes, scrubbed & cut into fries
• 2 tbsp avocado oil
• 1 tbsp arrowroot flour

Caper Aioli

• 1 cup mayonnaise
• 3 tbsp capers with brine
• 2 tbsp lemon juice
• 2 tbsp fresh dill
• 2 tbsp extra virgin olive oil
• 2 cloves garlic,  minced
• ½ tsp black pepper

Instructions

1. Place the cut potatoes in a large bowl and fill the bowl with cool water. Let soak for 20-30 minutes, then drain the water. 
2. Lay the potatoes out and pat dry well. Wipe the bowl dry, then return the potatoes to the bowl and toss with the avocado oil and arrowroot until well coated.
3. Preheat the oven to 425 degrees Fahrenheit and line a couple large baking sheets with parchment paper. Spread the potatoes out in a single even layer on the prepared baking sheets.
4. Bake in the preheated oven for about 20 minutes, flipping halfway, or until the potatoes are fork tender and crispy. Broil on high for 2-3 minutes for further crisp, if desired.
5. While the potatoes are roasting, add all the ingredients for the caper aioli to a food processor and pulse a few times to combine, until chunky but well mixed.