Baked Garlic Parmesan Fries with Spicy Aioli

• Vegetarian
• Gluten free

• Produce

  • 4 cloves Garlic
  • 2 tsp Garlic powder
  • 1/4 cup Parsley, fresh
  • 4 Russet potatoes, peeled and cut into 1/4" strips, medium

• Condiments

  • 1/2 tsp Dijon mustard
  • 1 1/2 tsp Lemon juice
  • 1/3 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tsp Seasoned salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, grated

Found on sixsistersstuff.com

Description

Ingredients

• 4 medium russet potatoes, peeled and cut into 1/4 strips
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 teaspoons garlic powder
• 1 teaspoon seasoned salt (I used Lowrys)
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/3 cup mayonnaise
• 1 clove of garlic, minced
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon cayenne pepper

Directions

• Preheat oven to 425 degrees.
• In a gallon-size Ziploc bag, place potatoes, olive oil, garlic, garlic powder and seasoned salt. Zip up the bag and shake it vigorously to evenly coat the potatoes.
• Place potatoes in a single layer on a foil-lined baking sheet, setting the ziploc bag to the side for later.
• Bake for 30 minutes (flipping halfway through).
• Remove from oven and return to the ziploc bag (be careful! They are hot!). Add in the parmesan cheese and fresh parsley, close, and shake it again to coat.
• Dump the potatoes back on the foil-lined baking sheet, still in a single layer, and bake for an additional 10 minutes until parmesan cheese has melted and starts to turn golden.
• Remove from oven and top with additional parmesan cheese, fresh parsley, and garlic salt. Serve warm.
• In a small bowl, mix all ingredients together. Chill before serving.