Simple recipes to make bistro food are the best, espesh when you have a tiny kitchen like MG. The traditional way to make aioli is to whisk together egg yolks, garlic, lemon juice & olive oil. But, I’ve come up with a super easy version using store bought condiments & fresh herbs (trust me, it’s delish x 100). It’s the perf compliment to my crispy baked steak fries (I like mine very crispy). Check out MG’s recipes below and let me know if you try them out!

Baked Steak Fries

  • 3-5 Russet or Idaho potatoes, cut into medium-thick wedges
  • Olive oil to coat
  • Salt & pepper

Soak the cut potatoes in bowl filled with cold water for 20 mins before cooking. This will remove some of the starch, shorten the cooking time & make for crispier fries. Preheat oven to 425F. Dry potatoes with paper towels and then place on a baking/cookie sheet. Coat potatoes with olive oil, salt, pepper and spread them onto single layer so that wedges will cook evenly. Cook potatoes in oven, turning once, until dark golden brown (25-30 minutes).

Serve with Quick Aioli, recipe below.

Quick Aioli

  • Mayonnnaise
  • Yellow mustard
  • Cracked black pepper
  • Parsley

Combine 2 parts mayonnaise with 1 part yellow mustard (I use French’s mustard, one of my childhood favs). Add 1/2 teaspoon of freshly cracked black pepper & finely chopped flat-leaf parsley and mix with a whisk. Serve in a condiment dish garnished with parsley.

Look out for more Little MG Kitchen recipes, dahlings. Let me know if you are looking for a particular recipe!