Sweet Potato Truffle Fries with Lemon Herb Aioli

Ingredients

• *For the fries
• 2 meidum to large sweet potatoes, cut into 1/8 - 1/4'' matchsticks
• 2 Tbsp truffle oil
• 1 lg garlic clove, grated or finely minced
• 2 tbsp fresh parsley, finely chopped
• sea salt
• For the lemon herb aioli
• 1/2 cup Whole30-compliant mayo – homemade or storebought
• 1 clove garlic – grated or ground to a paste
• 1 1/2 tbsp fresh parsley – finely chopped
• 1 1/2 tbsp fresh dill - finely chopped
• 2 tbsp lemon juice
• **Taste and add additional herbs to reach desired taste**

Instructions

• Preheat oven to 425?. Place sliced potatoes into a large bowl of cold water. Let soak for 20-30 minutes.
• Once the potatoes have finished soaking, place them on a few paper towlels & begin blotting them until they are very dry. This is important! You want the potatoes to be as dry as possible for optimal crispiness.
• Transfer the potatoes to a bowl. Add to the bowl, a hefty tablespoon of truffle oil. Season with a few pinches of salt & Toss to coat.
• Line a large baking sheet parchment paper & lay the potatoes out in an even layer. Bake for 30-40 minutes, tossing halfway through.
• While the fries are baking, make the aioli. Combine the aioli ingredients in a small bowl and whisk to combine. Set aside. I encourage you to taste & add more herbs as needed.
• Immediately after the fries come out of the oven, toss with 1-2 teaspoons of the truffle oil, or to taste, a clove of grated or minced garlic, & salt to taste. Garnish with 2 tbsp fresh parsley & Serve with the aioli!