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OVEN-BAKED FRIES WITH LEMON-GARLIC AIOLI
from "Celebrate!" by Sheila Lukins

Steak and potatoes are one of the great marriages—better still if the potatoes are browned and crunchy crisp. We all love french fries, but they are usually messy to make at home, and, anyway, who needs all that fat? Oven fries satisfy the urge with fewer calories.

Serves 8
 Celebrate!
INGREDIENTS (CLICK TO BUY)

8 russet potatoes (about 4 pounds total), unpeeled, scrubbed well
1/2 cup extra-virgin olive oil
2 teaspoons sweet paprika
Coarse (kosher) salt and freshly ground black pepper, to taste
2 cups Lemon-Garlic Aioli (recipe follows) for serving

Lemon-Garlic Aioli
6 slices white bread, crusts removed, torn into large pieces
1 1/2 cups whole milk
6 cloves garlic, minced
Finely grated zest of 6 lemons
4 1/2 cups prepared mayonnaise, such as Hellmann's
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste

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PREPARATION

1. Preheat the oven to 400°F.
2. Cut the potatoes into lengthwise quarters, and then cut each piece in half crosswise. Place them in a bowl and toss with the olive oil, paprika, and salt and pepper.
3. Arrange the potatoes in a single layer on a baking sheet and bake until tender in the center and brown and crisp on the outside, about 30 minutes, shaking them once while they are cooking. Carefully remove the fries from the baking sheet with a metal spatula and pile them on a platter. Sprinkle with a little extra coarse salt, if desired, and serve immediately. Pass the aioli.

Lemon-Garlic Aioli (Makes 4 1/2 cups)

This aioli has a creamy texture balanced by a lemony tang and plenty of pungent garlic. It will coax the best flavor out of the pork—and add a Provençal accent to the vegetables farther down the buffet line.
1. Soak the bread in the milk in a bowl for 1 minute. Squeeze the bread well to remove as much milk as possible and place it in a food processor along with the garlic and lemon zest. Pulse the machine on and off about 5 times to combine the ingredients.
2. Add the mayonnaise and process until smooth.
3. With the motor running, drizzle the olive oil through the feed tube and process until smooth.
3. Transfer the mixture to a bowl and season with salt and pepper. Cover and refrigerate. This will keep for up to 2 days.



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Russet Potato - $4.99/ea
 approx. 5lb bag
 
  FreshDirect Frozen Sliced White Pullman Loaf - $4.99/ea
 24oz
 
  Amish Country Farms Organic Whole Milk, Carton - $4.99/ea
 1/2 gallon
 
  Lemons - $0.89/ea Save! 5 for $4
 
 
You May Already Have
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
  David's Kosher Salt - $3.19/ea
 16oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  Spice Supreme Paprika - $1.29/ea
 4oz
 
  Peeled Garlic - $4.99/ea
 approx. 8oz
 
  Hellmann's Real Mayonnaise - $3.99/ea
 15fl oz
 
Estimated Total:  
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