For the Fries
Preheat the oven to 425. Peel and cut the potatoes into long rectangles or wedges. Coat in warmed coconut oil (coconut oil is a solid until it is warm). Season with black truffle sea salt and place directly on a baking rack. Bake for about 20-25 minutes, turning over the potatoes mid way through so they can crispy on both sides.
For the Aioli
Pound garlic cloves with salt and pepper until a smooth paste forms. Stir it into the mayonnaise and add fresh squeezed lemon juice to taste. Garnish with fresh chives.
About this recipe
Recipe courtesy of platedcolor.com