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Garlic Fries with Garlic Aioli (V/GF

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Bunny

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

  1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Set aside.

  2. 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.

  3. 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.

  4. In the meantime, add all of the aioli ingredients to a food processor and process until smooth, scraping down the sides as needed.

  5. 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. 

  6. 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.