Frie-licious

My husband loves potatoes. Baked. Mashed. Au gratin. Roasted. And especially “fried” as in French fries. Thanks to the air fryer (my children decided I couldn’t live without so they gave me one last Mothers’ Day), I have expanded my potato repertoire. You can skip the oil when using an air fryer…but let’s be honest here, actual “fried” potatoes are soooo good! And surprisingly you don’t need a lot of oil to get that satisfactory crunchy outside and tender inside!

I found this recipe in Two At The Table by Cheryl Fall (2007), a cookbook for couples now that the kids are gone. I don’t remember buying it but I must have thought I needed some guidance. It was an adjustment going from cooking for six to five, then four, then three, then two initially. I’ve learned to scale recipes when I want, but sometimes I aim for leftovers. And I love cooking for crowds at holiday time. I do recommend this book no matter how many you are cooking for – and yes, it’s still available in bookstores and online.

Stubby Oven Fries with Easy Garlic Aioli

For the Fries:

2 to 3 small russet potatoes

2 tablespoons olive oil

¼ teaspoon granulated garlic

Salt and freshly ground pepper

For the Garlic Aioli:

2 tablespoons mayonnaise

1 clove garlic, minced

¼ teaspoon dried parsley flakes

Preheat oven to 425 degrees. Cut each potato lengthwise into wedges about ½ inch thick. In a bowl, toss the potato wedges with the olive oil, granulated garlic and salt and pepper to taste, coating each potato wedge thoroughly. Arrange the potatoes in a single layer on a baking sheet. Bake the potato wedges for 15 to 20 minutes, or until cooked through and golden brown. Meanwhile in a small bowl, combine the aioli ingredients. Mix well.

Serve the hot fries with the garlic aioli for dipping.

Note: Don’t skip the aioli. It’s a great addition.