These crispy, salty, crave-worthy fries may not make it off of the baking sheet, know what I mean? They’re a quick side that I like alongside a burger and arugula salad, or just on their own (IMMEDIATELY).
The recipe below uses truffle oil, but if you’re not a fan of that musky flavor, try plain with sea salt or make garlic fries instead: saute chopped garlic in olive oil and drizzle the mixture over the warm fries.
Parsnip Truffle Fries with Roasted Garlic Aioli
For the fries:
1 1/2 lbs parsnips, scrubbed clean
1 T olive oil
1 tsp sea salt, plus more to taste
1 tsp black truffle oil, plus more to taste
1 bunch flat-leaf parsley, stems discarded and leaves minced
For the aioli:
1/3 cup paleo mayo
5 cloves of garlic (unpeeled)
1 tsp olive oil
1 tsp chopped parsley
- Preheat oven to 425 degrees.
- Cut parsnips into matchsticks by trimming off the top and bottom, halving, halving once more, then cutting into wedges, then strips, and set aside.
- Place the garlic cloves (with their papery skins still on) on a piece of aluminum foil and drizzle with olive oil, Wrap the foil around the garlic to make a small foil packet.
- Place parsnip fries on a baking sheet, then drizzle with oil and toss to coat. Arrange in one layer and sprinkle with sea salt. Place the baking sheet in the oven, along with the foil packet of garlic.
- Bake for 30-35 minutes, tossing/flipping once to ensure more crispy edges and even cooking.
- When the fries are done, they should be golden brown and crispy.When the roasted garlic is done, it should feel soft.
- Drizzle the fries with truffle oil and sprinkle with parsley and more sea salt, then toss to coat.
- For the aioli: Allow the garlic to cool to the point that you can handle it (be careful — the inside may still be pretty hot!). Squeeze each clove out off its papery skin and into the mayo. Add parsley and stir well.
- Dip fries into aioli with abandon.