Oven Fries with Garlic Aïoli

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    		14
    		5
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  • Prep Time:
    20 mins
  • Total Time:
    40 mins
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Filed Under: Potato, American, Easy, Side Dish

Provided By: Curtis Stone
Curtis Stone

Ingredients

Serves:  Update

    • FOR THE FRIES
    • 6 large russet potatoes, peeled
    • 2 fresh thyme sprigs
    • 1 large fresh rosemary sprig, cut into 3 pieces
    • 2 garlic cloves, cut into quarters
    • 1/2 teaspoon smoked paprika
    • 3 tablespoons olive oil
    • Sea salt and freshly ground black pepper
    • FOR THE AIOLI
    • 1 garlic clove
    • 2 large egg yolks
    • 1 tablespoon red wine vinegar
    • 1 teaspoon Dijon mustard
    • 1 cup grapeseed oil
    • 1 tablespoon water, optional
    • 1 tablespoon fresh flat leaf parsley, finely chopped

Directions

Preheat the oven to 500 degrees F. Place a heavy large baking sheet in the oven until it is hot. Using a sharp chef knife, trim the potatoes to form rectangles. If desired, save any trimmings for another dish, such as for mashed potatoes. Cut the potatoes into fries that are 3/4-inch thick and 3 to 4 inches in length. Place the potatoes in lemon water until cooking to prevent them from browning.

Drain the water from the potatoes and place the potatoes on a large baking sheet lined with paper towels. Using paper towels, pat the potatoes until they are dry.

Toss the cut potatoes, thyme, rosemary, garlic, and smoked paprika with 2 tablespoons of the olive oil in a large bowl to coat the potatoes. Season with salt and pepper. Line the preheated baking sheet with a silicone baking mat. Arrange the potatoes in a single layer on the mat.

Roast the potatoes for 8 minutes. Remove the fries from the oven and turn them over as needed so that they brown evenly. Drizzle with the remaining 1 tablespoon of olive oil and return the fries to the oven and continue roasting until golden brown and tender, about 8 minutes.

Meanwhile, finely chop the garlic clove in a food processor. Add the yolks, red wine vinegar, and Dijon mustard and blend until smooth and fluffy, about 1 minute.

With the machine running, slowly add the oil in a thin steady stream until the aïoli is thick and creamy. If the mixture is too thick, add a little water to thin it to the desired consistency.

Stir in the parsley. Season the aïoli to taste with salt and pepper.

Remove the fries from the oven and lay the fries on another baking sheet lined with paper towels to absorb any excess oil; discard the thyme stems, rosemary, and garlic.

Serve the fries with the aïoli and enjoy.

Oven Fries with Garlic Aïoli By Published: 4 stars based on 25 reviews Prep time: Total time: Yield: 4 Serves Serving size: 4  % Daily Value* FOR THE FRIES 6large russet potatoes, peeled 2fresh thyme sprigs 1large fresh rosemary sprig, cut into 3 pieces 2garlic cloves, cut into quarters 1/2smoked paprika 3olive oil Sea salt and freshly ground black pepper FOR THE AIOLI 1garlic clove 2large egg yolks 1red wine vinegar 1Dijon mustard 1grapeseed oil 1water, optional 1fresh flat leaf parsley, finely chopped Directions:

Preheat the oven to 500 degrees F. Place a heavy large baking sheet in the oven until it is hot. Using a sharp chef knife, trim the potatoes to form rectangles. If desired, save any trimmings for another dish, such as for mashed potatoes. Cut the potatoes into fries that are 3/4-inch thick and 3 to 4 inches in length. Place the potatoes in lemon water until cooking to prevent them from browning.

Drain the water from the potatoes and place the potatoes on a large baking sheet lined with paper towels. Using paper towels, pat the potatoes until they are dry.

Toss the cut potatoes, thyme, rosemary, garlic, and smoked paprika with 2 tablespoons of the olive oil in a large bowl to coat the potatoes. Season with salt and pepper. Line the preheated baking sheet with a silicone baking mat. Arrange the potatoes in a single layer on the mat.

Roast the potatoes for 8 minutes. Remove the fries from the oven and turn them over as needed so that they brown evenly. Drizzle with the remaining 1 tablespoon of olive oil and return the fries to the oven and continue roasting until golden brown and tender, about 8 minutes.

Meanwhile, finely chop the garlic clove in a food processor. Add the yolks, red wine vinegar, and Dijon mustard and blend until smooth and fluffy, about 1 minute.

With the machine running, slowly add the oil in a thin steady stream until the aïoli is thick and creamy. If the mixture is too thick, add a little water to thin it to the desired consistency.

Stir in the parsley. Season the aïoli to taste with salt and pepper.

Remove the fries from the oven and lay the fries on another baking sheet lined with paper towels to absorb any excess oil; discard the thyme stems, rosemary, and garlic.

Serve the fries with the aïoli and enjoy.
  • Avg Rating
    		12
    		12
    		14
    		5
    		2
  • Our Readers Say(2):
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    • What do you think?

    * I made changes when I cooked with this recipe.

    Here's What Others Have Said

    bjc005 2010-04-05 18:33:08

    sounds great...but are we eating raw egg?

    msue1954 2010-04-05 18:33:08

    Yep! That's what mayonnaise is.

    taraknight6 2010-04-05 19:01:08

    I like the fact that this is an all natural way to fix a fun snack.

    tbartellonsite 2010-04-05 19:08:05

    Looks really yummy, I love homemade mayo, more natural too, can't wait to dig in!

    bkerker299 2010-04-05 19:56:08

    variation Report This

    These rock. I used sechwan peppercorns and Mediterrain Grey sea salt when I made them.

    bkerker299 2010-04-05 19:57:38

    the 25 - 30 minutes is the way to go when using 1/2 " cuts

    midnightmuse55 2010-04-05 22:31:20

    Just a tip, the FDA says it is safe to used pasturised eggs in raw recipes like this. I use them in my homemade ice creams. http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm082362.htm

    steplynnlowe 2010-04-13 17:59:18

    It would be nice for a side dish. You can do some baked pork chops and buttered corn on the cob with your garlic oven fries.

    jewishprincess63 2010-05-23 20:08:48

    variation Report This

    Yes fresh ground pepper and sea salt is the way to go. Throw them on the grill for 30 mins. They go great with burgers or steak! We have been doing this for many years.

    pequothtl 2010-05-23 20:23:07

    The recipe sounds delicious, however, the video mentions baking the fries for 25-30 minutes, but the recipe says to bake for 8 minutes, turn, and 8 minutes more, for a total of 16 minutes. Which is correct. The 25-30 counds right.

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    * I made changes when I cooked with this recipe.

    Nutrition Facts

    Servings Per Recipe 4
    Amount Per Serving
     
    % Daily Value*

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

    Nutrition Facts provided by: Curtis Stone

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