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Recipe Detail Page
Designer Fries with Red Miso Aioli
Spring 2004
Red miso paste is available at Asian grocery stores and upscale food markets. Its unique salty flavour complements the sweetness of the potatoes.
Serves 12
4 large sweet potatoes, peeled and cut into 4-inch-(10-cm) long, 1/2-inch (1-cm) wide batons
1 clove garlic, minced
Salt and freshly ground pepper
1/2 cup (125 mL) olive oil
Red Miso Aioli
1 tbsp (15 mL) red miso paste
2 tbsp (25 mL) orange juice
1/2 clove garlic, minced
1 cup (250 mL) mayonnaise
1/4 tsp (1 mL) toasted sesame oil
1. Preheat oven to 425ºF (220ºC) and put two racks in the oven.
2. In a large bowl, toss the sweet potatoes, garlic, salt, pepper and olive oil. Divide the sweet potatoes among two parchment-lined baking trays and spread out evenly. Bake the sweet potatoes, shifting the pans halfway through cooking time, until crispy and cooked through, about 1 hour.
3. Whisk the red miso paste and orange juice in a medium bowl. Add the remaining ingredients and stir to combine.
4. Serve the sweet potato fries with the aïoli on the side.
Serves 12
