Garlic Parmesan Baked Potato Fries with 'Aioli'

I love roasting vegetables. In fact, I don't think I've roasted a vegetable that I haven't loved so far- potatoes, broccoli, brussel sprouts, cauliflower, squash, tomatoes (OK, I guess technically this is a fruit), leeks...I've even roasted arugula for a few minutes before tossing it in a soup! Roasting just brings out incredible flavor. And in this case it gives you french fries, which is why I've probably roasted more potatoes than anything else in my cooking years. Put anything you want on these, the below is just a suggestion. If you just have olive oil, salt and pepper your'e still in for a treat. Fresh herbs are always a nice touch. If you have cajun seasoning this is a great option too!


Now, I served these with a delicious garlic "aioli." Quotation marks are necessary because it's mostly greek yogurt, not mayonnaise and sour cream or other delicious things usually used to make aioli, so it's a really healthy option! I am a major french fry and ketchup girl but trust me, this is a really refreshing, tasty and healthy option. I liked it so much that I put a good smear of it on the burgers too (guilt free more flavorful alternative to mayonnaise!). I also added some arugula, tomato, dubliner cheddar cheese, onion, avocado and a little spicy mustard to the burgers* (*morning star veggie burgers). They were exceptionally tasty. 


Garlic Parmesan Baked Potato Fries

• 2 Potatoes
• Olive Oil
• Salt
• Pepper
• Garlic Powder
• Freshly chopped thyme
• Freshly grated parmigiano reggiano 

'Aioli'

• 1/2 Cup Greek Yogurt
• 1/2 Teaspoon salt
• 1/2 Teaspoon pepper
• Cayenne to taste
• 1 garlic clove or 1/4+ teaspoon garlic powder
• 1/4-1/2 Teaspoon olive oil
• 1/4-1/2 Teaspoon champagne vinegar

Preheat the oven to 425. Scrub and rinse the potatoes well. 

Cut the potatoes in half lengthwise and lay on their flat side.

Cut each piece in half lengthwise again and then cut each quarter into three wedges. 

Pile the wedges on a foil lined pan and douse with olive oil, toss to evenly coat.

Lay the wedges flat on the pan and then sprinkle evenly with salt, pepper, finely chopped thyme and garlic powder.

Bake for about 20 minutes then take the wedges out of the oven and carefully flip each piece over. This may be a slow process as some pieces will try to stick to the foil and it's important to try not to let that happen!

Add more salt and pepper then pop back into the oven for another 12 minutes or so.

Grate the cheese.

Sprinkle the cheese  lightly and evenly over each potato wedge, then pop it back in the oven for around 10 minutes. Just keep them in there till they're golden and perfect, keep an eye on it. 

Golden delicious perfection, nice and crisp.

Now for the aioli. I've made this several times and pretty much used different proportions each time, each result very tasty. So mix all the ingredients together, taste, and tweak to your likings. A great alternative to dip your fries in, especially fancy pants ones like these!