Recipe

Sweet potatoes are where it's at in October—turn'em into crispy fries with restaurant - style aioli, and let the Geedel Manual Vegetable Chopper, a versatile hand - operated kitchen companion, do all the heavy lifting.

Ingredients (Fries): 

2 large sweet potatoes (peeled)

2 tbsp olive oil

1 tsp paprika

½ tsp garlic powder

Salt + pepper (to taste)

Ingredients (Garlic Aioli):

½ cup mayonnaise

2 garlic cloves, minced

1 tbsp fresh lemon juice

Pinch of salt

Instructions:

1. Slice Perfect Fries in Seconds.

Take out the Geedel Manual Vegetable Chopper and give it a quick inspection. Place the peeled sweet potato steadily into the feed opening, making sure it's straight and not tilted. Hold the ergonomically designed handle firmly. The handle is textured to give you a better grip, reducing the chance of slipping. Press the handle down with a smooth, continuous motion. As you do this, you can see and feel the sharp blade slicing through the sweet potato. With one operation, it cuts the sweet potato into uniform fry shapes, around 0.2 - 0.3 inches thick and 0.5 - 0.7 inches wide. (Uneven cuts lead to uneven crispiness—Geedel fixes that!) It's a reliable tool that ensures consistent results every time you use it.

2. Preheat oven to 425°F.

Toss fries with olive oil, paprika, garlic powder, salt, and pepper. Bake in a single layer for 25–30 mins (flip halfway through). Turn on your oven and set the temperature to 425°F. While the oven is preheating, take a large bowl. Pour the 2 tablespoons of olive oil into the bowl. Add the 1 teaspoon of paprika, ½ teaspoon of garlic powder, a good pinch of salt, and a sprinkle of pepper. Mix these seasonings well with a spoon. Then, add the sweet potato fries to the bowl. Use your hands to toss the fries gently, making sure they're all coated evenly with the seasonings and oil. Line a baking sheet with parchment paper or a silicone baking mat. Arrange the fries in a single layer on the baking sheet. Make sure there's some space between each fry for even air circulation. Once the oven is preheated, place the baking sheet on the middle rack of the oven. Set a timer for 25 - 30 minutes. After 12 - 15 minutes, use tongs to flip the fries over to ensure they cook evenly on both sides.

3. Whip Up Aioli in a Flash.

While the fries are baking in the oven, it's time to make the garlic aioli. Use the mincing function of the Geedel Chopper to mince the garlic quickly. Take the garlic cloves and peel off their papery skins. Place the peeled garlic cloves into the feed opening of the chopper. Select the appropriate mincing blade. This blade has very fine slots to create tiny minced pieces. Press the handle of the chopper several times. You'll see the garlic being minced into fine bits. Transfer the minced garlic to a small bowl. Add the ½ cup of mayonnaise to the bowl with the minced garlic. Squeeze in the 1 tablespoon of fresh lemon juice. Sprinkle a pinch of salt on top. Use a whisk or a fork to mix all the ingredients together well. Keep whisking until the aioli is smooth and all the flavors are combined. Refrigerate it until the fries are done.

4. Serve fries hot with aioli for dipping—trust us, it's addictive.

 Once the timer for the fries goes off, carefully take the baking sheet out of the oven using oven mitts. The fries should be golden brown and crispy on the outside. Transfer the fries to a serving plate. Take the chilled garlic aioli out of the fridge. Place a small bowl of aioli next to the fries. Now, grab a fry and dip it into the aioli. Enjoy this delicious and addictive snack!

Geedel Hack:

The chopper's built - in container catches all the fry slices, so you can pour them onto the baking sheet without spilling. Less mess = more time to snack. Its well - designed container is both spacious and easy to clean, making post - prep cleanup a breeze.