Crispy Parmesan Fries With Roasted Garlic Aioli Food

EASY GARLIC AIOLI AND PARMESAN FRIES

Steps:

• Cook your fries, depending on the fry method you prefer (bake, fry, fresh-cut or frozen etc.)
• While fries are cooking, prepare the Cheater Garlic Aioli by combining all ingredients in a small bowl. If it's a little too thick, you can add a small splash of milk to thin. Cover and let sit until needed. If making ahead, cover and refrigerate.
• Have ready your grated Grano Padano or Parmesan cheese and chopped parsley, along with a large bowl.
• Once your fries are cooked and while they are still really hot, place fries in your large bowl. Drizzle with some garlic aioli and toss to coat the fries. Sprinkle some grated cheese and chopped parsley on top and toss again. Sprinkle with a bit of salt (remember, the cheese is saltand lots of freshly ground pepper.
• Transfer to a plate. If you like, drizzle a bit more garlic aioli on top and/or a bit more grated cheese. You can also serve any left-over aioli on the side for dipping.

CRISPY PARMESAN FRIES WITH ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 415 degrees F.
• Cut the top part of the garlic off. Place in foil and sprinkle with salt, pepper and a drizzle of olive oil. Wrap up and place in oven. Roast for 40-45 minutes, or until soft and fragrant. Remove from oven and let cool.
• Meanwhile, Line a baking sheet with foil (for easy clean up).
• Wash and dry the potatoes. Cut in half, then each half into 4 wedges. So you will have 8 wedges from each potato.
• Toss the potatoes into a mixing bowl. Add the olive oil, and toss to coat the potatoes well.
• Add the herbs, salt, pepper and parmesan. Toss well to ensure all sides are evenly coated.
• Add the potatoes to the lined baking sheet, in an even layer and place in the oven.
• Cook for 10 minutes then flip potatoes onto other side.
• Let bake for 15 - 20 or so more minutes, or until potatoes or tender. This cooking time may vary depending on how large or small you cut your potatoes.
• Remove from oven and serve immediately.

BAKED PARMESAN CARROT FRIES WITH LEMON-BASIL AIOLI

Steps:

• For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
• Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
• Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
• Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
• Serve the carrot fries with the aioli for dipping.

OVEN BAKED GARLIC AND PARMESAN FRIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
• Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.