Amazingly crispy and creamy all in one bite! Crispy Parmesan Fries have a crunchy exterior and a buttery interior and pair perfect with the roasted garlic aioli!
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Happy belated Memorial Day!
Tell me! Tell me! Tell me! Did you do anything exciting? Take a trip? Go to a BBQ? Stay at home and organize your house?
Bet that last one sounds reallll fun, huh?
Well that is what my weekend consisted of. It was the first weekend, for as long as I can remember, that we haven’t spent it riding down the water at our family lake house in the Ozarks. But I guess we already played enough in Key West last week. Which by the way, gorgeous!
The food, the drinks (says my husband) and most of all, the water!
It was a week spent in paradise and exactly what I needed to recharge after a few hectic months. We explored the city, by foot mostly. But one day we all rented scooters. The ‘Scooter Gang’ we called ourselves. And just coastedddddd. Just a bonus as we explored the city was the much needed sun. Now the sunburnt skin I could do without. No matter how much I lathered up on SPF 50, my white skin just can’t handle that type of sun. Us Midwestern’s are not use to that strong of a sun. Oh, and my frizzed out hair couldn’t wait to come back to KC. While we have humidity here year around, the 100% humidity left me asking why I even bothered to style my hair. Not cute
You know what is cute? (Sorta.)
Crispy Parmesan Potato Wedges. I am talking the best of both worlds here.
These fries are for the thin and crispy fry lovers. Me. And these are also for those that love the thick, crispy edged wedges with a creamy middle. In my eyes, fries must, must, must be crispy. If not, you might as well be eating a baked potato. Which I have never been a fan of.
Please don’t yell at me…I am learning to like them. Slowly.
And these fries sure help.
They have the creamy middle of classic wedges, but the super crunchy outside that we all adore in matchstick style French fries. And my dipper? Personally, I love to have an assortment. That is why Chick Fil A and their buffet of sauces is my personal heaven.
I roasted up some garlic, which is pure gold if you ask me. It caramelizes and becomes buttery in the oven. Then mix with plain Greek yogurt, a bit more seasonings and even more parmesan. And get ready for pure bliss.
Dunk. Dip. Scoop. Shovel. However you choose to enjoy these potato wedges, I shall not judge as I approve of them all!
And make sure you check out Sweet Phi’s blog where I am sharing this recipe as well!
Amazingly crispy and creamy all in one bite! Crispy Parmesan Fries have a crunchy exterior and a buttery interior and pair perfect with the roasted garlic aioli!
10 minPrep Time
30 minCook Time
40 minTotal Time
Yields 4
Save RecipeIngredients
- Fries:
- 1 pound russet potatoes
- 2 tablespoons olive oil
- 2 1/2 teaspoons dried basil
- 11/2 teaspoons dried thyme
- 4.5 teaspoons garlic powder
- 11/2 teaspoons salt
- 1/ 1/2 teaspoons pepper
- 1/2 cup grated parmesan
- Roasted Garlic Aioli:
- 1 cup non fat plain greek yogurt
- 1 head garlic
- 4 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 lemon, juiced
- 1/4 cup almond milk
- 1/4 grated parmesan
Instructions
- 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 foil 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.
- Aioli:
- When garlic is cooled enough, place in a bowl with the remaining ingredients. Mix well. Serve with fries.
Craving more potato dishes?
Buffalo Chicken Stuffed Potato Skins with Honey Blue Cheese Sauce
Tuscan Oven Roasted Red Potatoes
{5 Minute} Chile Spiced Sweet Potato Chips
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
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