Here, we're going to go over the instructions for making a basic aioli that can serve as a foundation for all the other flavor combinations of dipping sauce. We'll also go through how to make a toasted marshmallow sauce since it's the only one that doesn't use aioli. And of course, how to make sweet potato fries. If you're looking for the flavor combos - scroll back up! They're here, I promise.
Place your potatoes in a bowl of cold water. Allow to soak for at least an hour.
Drain the potatoes and dry them using clean tea towels. Spread them on a cooling rack for another hour until fully dry.
Preheat your oven to 450°F.
In a large bowl, combine potatoes, olive oil, salt and cornstarch. Mix thoroughly with your hands, making sure each fry is coated in cornstarch and oil.
Spread the fries evenly on a large baking sheet, making sure to not overcrowd them.
Bake for 15 minutes, toss, and then back for another 15 minutes, until the edges are just starting to turn brown.
For the Aioli
Add all the ingredients, starting with the eggs at the bottom, to a high sided, deep bowl, glass, or measuring cup (tall and skinny is best).
Submerge the immersion blender, and turn on, slowly moving it up and down through the ingredients for about 20 seconds.
Cover, and keep in the refrigerator until ready to make your dipping sauces.
For the Toasted Marshmallow Dip
Preheat the oven to 375°F.
Place marshmallows in a shallow baking dish lined with parchment paper. Roast in the oven until swollen and golden brown. Keep a close eye on these, they go from perfect to on fire very quickly.
Meanwhile, heat the cream in a small saucepan over medium high heat.
Once the marshmallows are done, carefully add them to the cream in the saucepan. Stir until dissolved.
Serve in a heatproof bowl. Add a half a marshmallow to the top and torch it for garnish if desired.
Video
Notes
The toasted marshmallow dip has to be served hot or pretty warm. It starts to get stiffer as it cools. You can pop it in the microwave though if it starts getting cold - good as new!The aioli can be kept in the fridge for up to one week.