Oven Potato Chips with Truffle Mustard Aioli

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Potatoes

2     medium to large russet potatoes

1/4 cup    olive oil

    coarse salt and pepper

Using a mandolin or your knife skills, slice the potato into thin coins. Take your time here – make sure that the slices are thin or they won’t get crispy in the oven. Once you have the potatoes sliced, place them in a bowl of cold water. Using your hands, swish the potatoes around being sure to separate the slices so the starch can be released. Dump out the starchy water and fill the bowl again with fresh cold water. Repeat this step 2 more times, or until the water is completely clear.

Drain the potatoes and lay them in a single layer on a clean kitchen towel. Lightly pat the coins so they are dry to the touch. Turn your oven to 425o F and arrange the slices on a baking sheet lined with parchment (read your parchment instructions to ensure it’s able to withstand that temperature).

Drizzle olive oil and toss the coins to lightly coat. Arrange the potatoes back into a single layer and sprinkle with coarse salt and pepper. Bake for 30 minutes. They should be browned and crispy around the edges. Lightly flip and place back into the oven for another 15-20 minutes, keeping a close eye! Once the potatoes are done, remove them from the oven and allow to cool.


Truffle Aioli 

1 egg 

2 tsp Smak Dab Mustard Hot Honey Jalapeno, White Wine Herb, or Curry Dijon

1/2 tsp sea salt

2 tsp lemon juice or white wine vinegar, plus more to season

1 cup vegetable or canola oil

1 tbsp SMAK DAB Canadian Maple Mustard 

2 tsp truffle oil 

¼ cup loosely packed finely grated parmesan 

For a basic mayo, blend together egg, mustard, salt, and lemon juice in a food processor. With the motor running, very slowly drizzle in about a ¼ cup oil. Gradually add in the remaining oil in a slow and steady stream. The mayo should be thick and creamy. Season with salt and more lemon juice if needed.

For the Parmesan Truffle Mustard Aioli, blend in the last 3 ingredients.