Oven Fries With Two Types of "Aioli"
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These Oven Fries are easy to make and deliver satisfaction when the fry craving hits. The two types of "aioli" - a.k.a cheater's aioli - make for the perfect dipping sauces.
Find this recipe and more on my blog HERE: https://sugarylogic.com/oven-fries-with-aioli-two-ways/
The process of making these baked oven fries is simple and a healthier alternative to frying. It is important to have evenly cut potatoes, so they cook evenly. The cut is a ¼ in a thick wedge. I used (5) full-size red potatoes because that is what I have on hand. However, (4) russet potatoes would work great and taste a little closer to a classic fry taste.
After cutting, the next important step is to soak the potatoes for approximately 10 minutes in hot tap water. While soaking, you can prepare your pan with olive oil. Once the soaking process is completed, you need to dry the potatoes completely with a towel before oiling and seasoning. You can totally adjust the seasonings, the recipe is just a basis for a classic fry taste. The salt is approximately 1 teaspoon, however, remember that you can always add salt later but you cannot take it away. So, make sure not to over-salt your potatoes. (You can always add salt when they come out of the oven.)
Importance of Soaking the Potatoes
Soaking the sliced potatoes prior to baking helps remove excess starch, which results in crispier fries!
The "aioli" is made from prepared mayonnaise. Usually, aioli is made from a base of egg yolks, oil, garlic, lemon juice, and seasonings. The premade mayonnaise makes the process so much easier. The process is simplified to an easy mixing process of stirring together mayonnaise, minced garlic, and flavorings. In the case of this recipe, we have a classic lemony "aioli" and a smokey paprika "aioli," both of which pair exceptionally well with the oven fries.
These "aioli" sauces are excellent in sandwiches too! Pair with deli meat, cheese, onion, and lettuce on toasted bread. Or, spread atop a burger bun the next time you grill up burgers!
Frequently Asked Questions
How long do these oven fries stay fresh for? Stored in an airtight container in the refrigerator, these fries will stay fresh for up to 3 days.
Can this recipe be made in an air-fryer? While I have not experimented with this myself, I imagine that these fries could be made in the air-fryer. *Use the recipe as is and bake in batches at 375 for about 15-20 minutes.
What is the best way to reheat oven fries? Place a small amount of olive oil in a nonstick pan over medium heat. Add the prepared fries and cook until crispy and heated through, flipping them over periodically.
Other Recipes You'll Love
- The Best Guacamole
- Easy Bread Dipping Oil
- Gluten-Free Halloumi Fries
- Easy Fried Rice - Better Than Takeout
These oven fries make for a delectable side dish to your main course or as a yummy afternoon snack. They are super easy to make, as well as the "aioli" sauces. Feel free to play with the seasonings; have fun with it! I hope you enjoy them as much as we do.
DID YOU MAKE THIS RECIPE? Please leave a star rating and review on my website!
Oven Fries With Two Types of "Aioli"
- 5 full-size red potatoes sliced into 1/4 in. thick wedges; (see variation*)
- 3 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 cup mayonaise I used olive oil mayo.
- 3 cloves garlic minced
- 1/2 lemon juiced
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon red hot sauce I used Frank's Red Hot.
- salt and pepper if desired
- Preheat oven to 450° F. Soak sliced potatoes in a bowl of hot tap water. While potatoes are soaking, drizzle one tablespoon of olive oil over a sheet tray.
- Drain the potatoes and dry completely with a towel. Place the sliced potatoes into a medium-sized bowl. Sprinkle with garlic powder, onion powder, salt, and pepper. Drizzle with the remaining 2 tablespoons of olive oil. Toss until everything is well coated and incorporated.
- Spread potatoes evenly over the prepared sheet tray, making sure everything is in one even layer. Bake for 15 to 20 minutes, until golden on one side. Remove from oven, loosen and flip over all potato wedges. Place the tray back into the oven and bake for an additional 8 to 10 minutes, or until nicely golden brown. Serve while hot.
- While the potatoes are baking, combine the mayonnaise and the minced garlic in a small bowl. Stir to combine until the garlic is well incorporated. Separate into 2 bowls.
- In one bowl of mayo, stir in the juice of half a lemon. Season with salt and pepper, if desired.
- In the other bowl of mayo, stir in the smoked paprika, hot sauce, and ground cumin. Season with salt and pepper, if desired.
- * 4 russet potatoes can be used in place of the 5 red potatoes.