Ingredients
4 medium russet potatoes, peeled and cut into ¼” strips
¼ c. extra virgin olive oil
3 cloves garlic, minced
2 t. garlic powder
2 t. Kosher salt
½ c. grated Parmesan cheese
¼ c. fresh parsley, chopped
Spicy Aioli
⅓ cup plain Greek yogurt
1 clove of garlic, minced
1½ t. fresh lemon juice
2 t. Dijon mustard
¼ t. cayenne pepper
Spicy Aioli Directions
- In a small glass bowl, thoroughly combine all ingredients. Chill for at least 30 minutes before serving.
Garlic-Parmesan Fries Directions
- Preheat oven to 425° and line a rimmed baking sheet with aluminum foil or parchment paper. Set aside
- Combine sliced potatoes, olive oil, garlic, garlic powder and salt in a gallon-sized plastic bag. Seal the bag and shake vigorously to evenly coat the potatoes.
- Place potatoes in a single layer on the foil-lined baking sheet. Reserve plastic bag for later.
- Bake potatoes for 30 minutes, flipping halfway through. Remove from oven and carefully return hot potatoes to the plastic bag. Add Parmesan cheese and 2 tablespoons fresh parsley to bag, seal and shake vigorously to coat.
- Return coated potatoes to the foil-lined baking sheet in a single layer and bake for an additional 10 minutes or until Parmesan cheese starts to turn golden.
- Remove from oven and top with additional Parmesan cheese and remaining fresh parsley, if desired. Serve warm with Spicy Aioli for dipping.
Makes 6 servings.
