Greek Feta Fries with Roasted Garlic Saffron Aioli.
Is there anything better than a big bucket of fries??
Servings: 4 Servings
Calories: 677kcal
Ingredients
- 4 russet potatoes, cut into 1/4 inch wide strips
- 1/4 cup olive oil
- 4-6 cloves roasted garlic, mashed (see note)
- 1 teaspoon fresh oregano
- 1 teaspoon fresh basil + more for serving
- pinch of cayenne pepper
- salt and pepper to taste
- 6 ounces feta cheese crumbled
- fresh parsley for garnish
Roasted Garlic Saffron Aioli
- 1/2 cup olive oil based mayo
- 1 tablespoon dijon mustard
- 4-6 cloves roasted garlic (see note)
- heavy pinch of saffron
- 1-2 tablespoons lemon juice
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Place cut potatoes in a large bowl and drizzle with oil. Add the roasted garlic, oregano, basil, cayenne, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread the fries among two baking sheets in one even layer. Bake for 15-20 minutes, then turn the oven down to 400 degrees F and flip and bake for 15-20 minutes more.
- Remove from the oven and toss with fresh basil, parsley and feta cheese. Serve with the aioli (recipe below).
Aioli
- In a blender or food processor, combine the mayo, dijon mustard, roasted garlic, saffron, lemon juice and a pinch of salt + pepper. Blend until smooth. Taste and adjust the seasonings to your liking. Serve along side the fries for dipping.
Notes
*To roast the garlic, preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.
**To make homemade mayo, Place 2 egg yolks in a large mixing bowl. Add 2 tablespoons apple cider vinegar and the juice of 1 lemon. Whisk vigorously until creamy and pale for about 2 minutes. The mixture should start to thicken. Now, slowly begin to add 3/4 cups olive oil to the mixture, adding 1 tablespoon at a time, while continuously whisking fast to incorporate the oil. Whisk in salt and pepper to taste. The mayo will be thick and creamy in texture. Use as directed above.
Nutrition
Calories: 677kcal | Carbohydrates: 31g | Protein: 12g | Fat: 43g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 863mg | Potassium: 930mg | Fiber: 5g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 28.9mg | Calcium: 292mg | Iron: 7.7mg