These Garlic Fries are baked, not fried. So technically they’re healthy, right? Well, maybe before this Garlic Aioli happened.
Eating fries isn’t about being healthy, though. It’s about indulging in the deliciousness of salty, herby potatoes and creamy dipping sauce!
These fries feature not one, but two of my favorite ways to use garlic!
By cooking freshly minced garlic in a touch of oil for a couple minutes and then dividing the two, you can toss your potato strips in the garlic-infused oil and them top them off with the subtly fried garlic after baking. Reserving the fried garlic for the end prevents it from burning in the oven. It’s also gives the fries a fresher garlic flavor!
These fries are also tossed with nutritional yeast, salt, pepper and fresh parsley. Again, they’re tossed with all of this after baking for a fresher flavor. It really makes all the difference!
The aioli uses a whole head of roasted garlic which is tamed with the creamy vegan mayo and a touch of lemon juice. It’s deliciously garlicky, creamy and the perfect dipping sauce for these fries. The flavors of the two are so scrumptious and quite addicting. It took a lot of willpower not to devour them all before photoing!
I can’t wait to hear what you think! Share your results with me by dropping a comment below, rating the recipe or finding me on Instagram and Facebook!
Enjoy!
Garlic Fries with Garlic Aioli (V/GF
Ingredients
Garlic Fries
- 3 medium russet potatoes peeled
- 2 tbsp olive oil
- 4 large garlic cloves finely minced
- 2 tbsp fresh parsley finely minced
- 1 tbsp nutritional yeast
- 1 tsp salt (divided)
- 1 tsp freshly ground pepper (divided)
- 1/2 tsp red pepper flakes *optional
Aioli
- 2/3 cup vegan mayo (I use Earth Balance or Follow Your Heart's brand)
- 1 head of roasted garlic *see notes
- 1 tsp lemon juice
- 1/4 tsp sea salt
Instructions
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Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Set aside.
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In a small skillet over medium heat, cook the minced garlic and oil together for 2 minutes or until garlic is fragrant. Strain the oil from the garlic. Separately set both garlic and oil aside.
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Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes, a 1/2 teaspoon of salt and a 1/2 teaspoon of black pepper. Spread the potatoes onto the prepared baking sheet, forming a single layer. Bake until golden and crisp, about 35 minutes, tossing halfway through.
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In the meantime, add all of the aioli ingredients to a food processor and process until smooth, scraping down the sides as needed.
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Remove potatoes from the tray and toss with parsley, reserved garlic, nutritional yeast, the other 1/2 tsp of salt, 1/2 tsp black pepper and optional red pepper flakes.
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Serve warm with the aioli and enjoy!
Recipe Notes
NOTES: To roast the garlic, preheat oven to 400 degree F and remove the skin of the outer layers of the garlic head, leaving the skins of the individual cloves of garlic intact. Cut 1/4 to a 1/2 inch from the top of cloves. Pour the 1 tbsp of olive oil in a small bowl. Dip the exposed side of the garlic head in the olive oil. With you fingers, rub the oil over all of the exposed garlic. Wrap garlic head in foil and roast in the oven for 30-35 minutes, or until the cloves are soft to touch. After roasting, remove from oven and set aside to cool. Once cool, squeeze the bottom of the garlic head so that each clove pops out. Set the cloves aside until ready for use.
If you liked this recipe, then you’ll probably like a lot of my other recipes! Check out my Herby Potato Pizza Crust, Homemade Ketchup, Jalapeño Tater Tots, Poblano Poppers and my Kalamata Burger!
