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    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

    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

    Print recipe

    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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Russet Potato, 5lb Bag - $3.99/ea
     Farm Fresh, 5lb bag
      FreshDirect Frozen Sliced White Pullman Loaf - $4.49/ea
      Amish Country Farms Organic Whole Milk - $4.49/ea
     1/2 gallon
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      FreshDirect Andalusian Sweet Paprika - $3.79/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      Hellmann's Real Mayonnaise - $3.99/ea
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