Roasted Garlic French Fries Recipe
SERVED WITH BASIL PESTO AIOLI & KETCHUP
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Ingredients
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Fries
Basil Pesto Aioli
Ketchup
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into uniform strips approximately 1/4 inch thick to ensure even cooking.
- 2
Roast the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and drizzle with a little olive oil. Roast in the oven for about 20-25 minutes until soft and fragrant.
- 3
Season the Potatoes
In a large bowl, combine the cut potatoes with olive oil, salt, and black pepper. Mix well to coat the potatoes evenly.
- 4
Bake the Fries
Spread the seasoned potato strips in a single layer on a baking sheet. Once the garlic is done roasting, remove it from the oven, unwrap it, and squeeze the soft garlic into the bowl with the potatoes. Toss again to combine. Bake in the oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.
Basil Pesto Aioli
- 5
Mix the Aioli
In a small bowl, combine mayonnaise, basil pesto, lemon juice, and garlic powder. Whisk together until smooth and well combined. Adjust seasoning if necessary.
Ketchup
- 6
Serve
Simply pour ketchup into a small bowl or serving dish for dipping alongside the fries and basil pesto aioli.