Rosemary Aioli and Kaleidoscope Fries

This is a guest post from Leslie Klenke, author of Paleo Girl, and our very own Marketing Manager here at Primal Nutrition, LLC. Don’t miss the Paleo Girl One-Year Anniversary Giveaway with over $1,700 worth of paleo prizes. Expires June 18.

Hi, friends! Leslie here, and I’m amped to be back on the MDA blog again—this time I’m coming at ya with a delicious recipe I whipped up using Primal Kitchen™ Mayo!

I’m a mayo fanatic. I used to feel gross for having an obsession with the condiment (because of the unhealthy industrial seed oils and the shame from mayo haters), but now that Primal Kitchen has launched the world’s first healthy mayo—made with pure avocado oil—I don’t have to feel like such a weirdo for dipping my fries in its creamy magic.

If you’re a mayo lover like me, you must try my crave-worthy Rosemary Aioli and Kaleidoscope Fries recipe. Heck, if you’re not a fan of mayo you should check this recipe out. I’ve witnessed plenty of self-proclaimed anti-mayo friends of mine go back for seconds of this gourmet aioli during taste-testing.

If you love this recipe and want more from me and this awesome paleo community we’ve all built together, be sure to sign up for my FREE bi-monthly eZine called Paleo Girl Magazine. To get your free subscription, join my newsletter here. You’ll receive an instant download of the current issue, and all future issues will automatically be delivered to your inbox every other month!

Be well!


Serves: 4-6

Time in the Kitchen: 25 minutes


Rosemary Aioli


  • ½ cup of Primal Kitchen Mayo
  • 1 minced garlic clove
  • 1 teaspoon finely chopped fresh rosemary
  • 1 tablespoon fresh-squeezed lemon juice
  • Salt and pepper to taste


  • Combine and stir all ingredients together in small bowl
  • Store in refrigerator while you prepare the fries

Kaleidoscope Fries


  • 1 medium yam
  • 1 medium purple potato
  • 1 medium white sweet potato
  • 3 tablespoons avocado oil
  • Salt and pepper to taste


  • Peel and slice tubers lengthwise into ¼” pieces
  • Rinse tubers to remove any excess starch
  • Heat avocado oil in skillet over medium heat
  • Add tubers to skillet and fry for 15-20 minutes, or until lightly browned
  • Season fries with salt and pepper to taste
  • Serve immediately with Rosemary Aioli

Get creative! Try a variety of roots and tubers like yuca (cassava), turnips, parsnips, or jicama.




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5 thoughts on “Rosemary Aioli and Kaleidoscope Fries”

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  1. Thanks Leslie–will definitely try this soon. I’m on my 3rd jar of the PK mayo, the best mayo I’ve ever had!

  2. This sounds good. I really like aioli, the more garlicky and lemony the better. It’s easy to make even if you don’t have any PK mayo on hand.

    As a point of interest, true yams are native to Africa and Asia and aren’t carried in many US grocery stores. Most likely what you think of as a yam–and might even be labeled as a yam–is actually a variety of sweet potato. So don’t sweat the nomenclature; just grab a couple of nice looking ones. They’ll taste great no matter what your store calls them.

  3. Not the world’s biggest fan of mayo, but these fries look good regardless – thanks for sharing this yummy recipe!

  4. I love the idea of using different tubers and making a “fry kaleidoscope”, but I would definitely leave the skins on for more nutritional benefits and even more importantly, taste. But that’s just me.

  5. I would consider par-baking the tubers in the oven at a low heat. Maybe 250 degrees F for 10-15 minutes. Then frying them in an oil that can handle some heat at 350 degrees. It should give them a crispier texture. Grapeseed oil holds up well.

    You could also “blanche” them in the oil the same way. You would heat the oil to a temperature where the tubers reach a very low boil. Cook them until just softened. Remove and drain. Heat your oil up to 375. It will come down when you re-introduce your tubers. This is the way restaurants make the crispiest fries.