So it is no secret now that my Whole30 journey has really helped with any past emotional eating. I don’t turn to food anymore when I’m feeling #allthethings. There are still those moments though when I really just want something that is not only nourishing but comforting too. You know what I’m saying, ladies? So after my first Whole30, my eyes were opened to the idea of converting foods that I have loved forever, into a more healthy option.
Enter delicious French Fries.
Think mass conversion of all the comfort foods to Whole30 recipes! But listen, I still have that conversation with myself each time I make these. “Is this going to be a food with no brakes, or are you going to eat a reasonable portion until you are full.” If I don’t think I can resist because let’s be honest, they are so friggin good, then I don’t make them.
These fries can be seasoned a bajillion different ways. Like truffle salt or oil, garlic, parmesan for your off Whole30 plan, make these into amazing cheddar bacon fries, or just some basic salt and pepper would all be delicious options too. I do this method with sweet potatoes also. I just sprinkle them with salt and then cinnamon. Talk about candy! Those are so good too, another time though, another time. These are, of course, seasoned with my Sweet Revel Seasoning!
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My Aioli recipe was inspired by Garlic Confit recipes I have seen around the internet. One actually from another amazing blogger, No Crumbs Left. The other was from Simple Fare by Karen Mordechai. Once I made my version of it, because I didn’t have all of the ingredients, I thought, I bet this would taste amazing made into a mayonnaise. From there, the aioli was created! And it is so luxuriously creamy, it can work as a spread for almost anything, but in this case, I use it as a delightful little dip!
For the Garlic Confit (Make Ahead):
5 heads of Garlic or about 40 cloves of Garlic – Use the pre-peeled. Pro-tip, do this!!
2.5 Cups of Light Olive Oil – Or until all of the cloves are submerged under oil.
Peels of a Lemon- Just the Yellow Parts. Really brightens this up!
Put all of these in a shallow baking dish and roast in your pre-heated oven for 2 hours at 250°
Let them cool and then store it in a jar in your fridge for up to 3 weeks. You can use the oil and the garlic cloves, yum!
If you don’t want to take the time in making the garlic confit, no worries! Just use raw garlic and light olive oil in place of the garlic cloves and garlic oil below. The confit is definitely a little bit more effort, but oh so worth it, in the mild and slightly sweet roasted flavor, it adds.
I hope this really hits that comforting spot for you. Adding a Croque Madame will really French this recipe up too!