There was the cutest little shop in Logan when we lived there called “Fizz ‘N Frys.” I was seriously obsessed with their fries (and let’s be honest…those Italian sodas were good, too!) – and since it will be a few more months before we are back in Utah, I had to find a way to make them myself! I threw these together with some delicious spicy aioli, and BAKED them instead of frying them…so I felt a lot better about eating half of them!
Ingredients
- Garlic Parmesan Fries:
- 4 medium russet potatoes, peeled and cut into 1/4" strips
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 teaspoons garlic powder
- 1 teaspoon seasoned salt (I used Lowry's)
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- Spicy Aioli:
- 1/3 cup mayonnaise
- 1 clove of garlic, minced
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon cayenne pepper
Instructions
- Garlic Parmesan Fries:
- Preheat oven to 425 degrees.
- In a gallon-size Ziploc bag, place potatoes, olive oil, garlic, garlic powder and seasoned salt. Zip up the bag and shake it vigorously to evenly coat the potatoes.
- Place potatoes in a single layer on a foil-lined baking sheet, setting the ziploc bag to the side for later.
- Bake for 30 minutes (flipping halfway through).
- Remove from oven and return to the ziploc bag (be careful! They are hot!). Add in the parmesan cheese and fresh parsley, close, and shake it again to coat.
- Dump the potatoes back on the foil-lined baking sheet, still in a single layer, and bake for an additional 10 minutes until parmesan cheese has melted and starts to turn golden.
- Remove from oven and top with additional parmesan cheese, fresh parsley, and garlic salt. Serve warm.
Spicy Aioli:
- In a small bowl, mix all ingredients together. Chill before serving.