Calling all fry lovers! These crispy parmesan fries with roasted garlic aioli are the perfect combination of fries and dip!
Phi here – to start off the guest posts while I’m away on vacation, we have Meg who is going to tell you all about delicious crispy parmesan fries with a roasted garlic aioli, and ummmm…how did I not know that Chick-Fil-A had so many dipping sauces, definitely need to try those out! Let’s all give a warm welcome to Megan:
Hi all! It’s Megan from The Housewife in Training Files and I couldn’t be any more excited to be here to meet you all while Phi is taking some much needed time off!
I met Phi last summer through blogging as her food is delicious (hello 5 Ingredient Friday’s!) and she actually guest posted for me while I was on my honeymoon (these 5 ingredient chocolate coconut slice and bake cookies). So glad I am able to help her out while she’s on vacation! Cheers to a vacation, Phi!
Raise your hand if you enjoy fries?
Bet your hand is raised….
With summer grilling coming up, I thought what is the peanut butter and jelly for juicy burgers and brats? How about crispy, homemade fries? Yes. Indeed.
I feel like there are two types of fry lovers; the thin, crispy lovers and the potato wedge with the creamy center lovers. But what if I want both? The best of both worlds?
That is when Crispy Parmesan Fries were born. Thin wedges of russet potatoes are cut thin enough to create an exterior crust but thick enough to for a creamy middle. And before they are baked, give ‘em a good toss in salty Parmesan for a finger licking coating. Now we’re talkin.
But I couldn’t stop there. While I love ketchup; lots of it, I secretly love the selection of sauces at Chick-Fil-A. I will take 5 sauces for my 5 chicken nuggets, please.
I love the combination of Parmesan and roasted garlic. It’s a classic and for a good reason. One is salty. One is slightly sweet yet savory enough to balance out the Parmesan. Two little peas in a pod.
Roasted garlic is like candy. It caramelizes in the oven and turns into a softened butter consistency and turns up the dial to just about any dish it is added to. Simply mix with plain greek yogurt, a bit of seasonings and a touch more parmesan to make one killer dipping.
But don’t think the burgers are necessary for these crispy potato wedges. They make a killer meal all on their own. Not that I would know or anything 🙂
- Potato wedges:
- 1 pound russet potatoes
- 2 tablespoons olive oil
- 2 1/2 teaspoons dried basil
- 11/2 teaspoons dried thyme
- 4.5 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1/ 1/2 teaspoons pepper
- 1/2 cup grated parmesan
- Roasted Garlic Aioli:
- 1 cup non fat plain greek yogurt
- 1 head garlic
- 4 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 lemon juiced
- 1/4 cup almond milk
- 1/4 grated parmesan
- Preheat oven to 415 degrees F.
- Cut the top part of the garlic off. Place in foil and sprinkle with salt, pepper and a drizzle of olive oil. Wrap up and place in oven. Roast for 40-45 minutes, or until soft and fragrant. Remove from oven and let cool.
- Meanwhile, Line a baking sheet with foil (for easy clean up).
- Wash and dry the potatoes. Cut in half, then each half into 4 wedges. So you will have 8 wedges from each potato.
- Toss the potatoes into a mixing bowl. Add the olive oil, and toss to coat the potatoes well.
- Add the herbs, salt, pepper and parmesan. Toss well to ensure all sides are evenly coated.
- Add the potatoes to the lined baking sheet, in an even layer and place in the oven.
- Cook for 10 minutes then flip potatoes onto other side.
- Let bake for 15 - 20 or so more minutes, or until potatoes or tender. This cooking time may vary depending on how large or small you cut your potatoes.
- Remove from oven and serve immediately.
- When garlic is cooled enough, scoop out soft garlic and place in a bowl with the remaining ingredients. Mix well. Serve with fries.