Happy Memorial Day! Thank you to all those who have served for our country. Though this holiday is different this year due to the pandemic, it is important that we all still respect its purpose and the courageous people that need to be honored today. In addition, in usual Memorial holiday fashion, barbecue food is the meal of choice. Over here, we had gluten-free pork bratwurst last night paired with these delicious oven fries and “aioli,” two ways.
The process to make these oven fries is simple and a healthier alternative to frying. It is important to have evenly cut potatoes, so they cook evenly. The cut is a 1/4 in thick wedge. I used (7) red potatoes because that is what I has on hand. However, (4) russet potatoes would work great and taste a little closer to a classic fry taste.
After cutting, the next important step is to soak the potatoes for approximately 10 minutes in hot tap water. While soaking, you can prepare your pan with olive oil. Once the soaking process is completed, you need to dry the potatoes completely with a towel before oiling and seasoning. You can totally adjust the seasonings, the recipe is just a basis for a classic fry taste. The salt is approximately 1 tsp, however, remember that you can always add salt later but you cannot take away. So, make sure not to over salt your potatoes. (You can always add salt when they come out of the oven.)
The “aioli” is made from prepared mayonnaise. Usually, aioli is made from a base of egg yolks, oil, garlic, lemon juice, and seasonings. The premade mayonnaise makes the process so much easier. The process is simplified to an easy mixing process of stirring together mayonnaise, minced garlic, and flavorings. In the case of this recipe, we have a classic lemony “aioli” and a smokey paprika “aioli,” both of which pair exceptionally well with the oven fries.
These oven fries make for delectable side dish to your main course or as a yummy afternoon snack. They are super easy to make, as well as the “aioli” sauces. Feel free to play with the seasonings; have fun with it! I hope you enjoy them as much as we did.
Stay strong and stay safe <3
Looking for another great barbecue side?
Try my version of
Oven Fries with "Aioli" - Two Ways
- Preheat oven to 450 F. Soak sliced potatoes in a bowl of hot tap water. While potatoes are soaking, drizzle one tablespoon of olive oil over a sheet tray.
- Drain the potatoes and try completely with a towel. Place the sliced potatoes into a medium sized bowl. Sprinkle with garlic powder, onion powder, salt and pepper. Drizzle with remaining 2 tablespoons of olive oil. Toss until everything well coated and incorporated.
- Spread potatoes evenly over prepared sheet tray, making sure everything is in one even layer. Bake for 15 to 20 minutes, until golden on the one side. Remove from oven, loosen and flip over all potato wedges. Place tray back into the oven and bake for an additional 8 to 10 minutes, or until nicely golden brown. Serve while hot.
- While the potatoes are baking, combine the mayonnaise and the minced garlic in a small bowl. Stir to combine until garlic well incorporated. Separate into 2 bowls.
- In one bowl of mayo, stir in the juice of half a lemon. Season with salt and pepper, if desired.
- In the other bowl of mayo, stir in the smoked paprika, hot sauce, and ground cumin. Season with salt and pepper, if desired.