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Oven Fries with Garlic Aioli

Photo: Bob Hiemstra; Styling: Marcus Hay
Yield Makes 6 servings

Ingredients

  • 2 pounds russet potatoes (about 4), scrubbed and cut lengthwise into 1/2-inch-thick wedges
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • 1 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons paprika (preferably smoked)

Nutrition Information

  • calories 427
  • caloriesfromfat 71 %
  • protein 3 g
  • carbohydrate 28 g
  • sugars 1 g
  • fiber 2 g
  • fat 34 g
  • satfat 5 g
  • sodium 608 mg
  • cholesterol 13 mg

How to Make It

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until golden and crisp, 45 to 50 minutes.

    Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, garlic, paprika, and 1/4 teaspoon salt. Serve the potatoes with the aioli for dipping.

    Tip: For an extra touch, throw in some herbs. Toss in 8 sprigs of fresh thyme before roasting the potatoes.