Go Back
+ servings

Crispy Parmesan Fries with Roasted Garlic Aioli

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 1 minute
Inactive Time: 1 hour 39 minutes
Total Time: 1 hour 50 minutes
Servings: 4


  • 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.