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Skillet Fries with Gremolata and Aioli
Ingredients:
- Extra virgin olive oil-as needed
- 4 Idaho® Russet potatoes, cut into steak fries.
- Sea salt-as needed
- Gremolata-as needed
- Aioli-as needed
Gremolata (Yield 4 tablespoons):
- 2 tablespoons parsley, fresh, chopped
- Zest from 1 lemon
- 1 garlic clove, minced
Aioli (Yield 1 cup):
- 1 cup mayonnaise
- Juice of 1/2 lemon
- 1 garlic clove, finely grated
- 3 tablespoons extra virgin olive oil
- Sea salt-as needed
Instructions:
- Heat extra virgin olive oil in a cast-iron skillet over medium-high heat until almost smoking.
- Add potato wedges in one layer, being careful not to overcrowd the pan. When potatoes start to sizzle, place skillet in a 475°F oven. Cook potatoes 8 minutes on one side, then remove pan and carefully flip potatoes. Cook another 8 minutes, until potatoes are golden brown and tender.
- Transfer potatoes to a bowl and sprinkle generously with sea salt and gremolata. Serve alongside a bowl of aioli for dipping.
Gremolata:
- Combine all ingredients and reserve, refrigerated.
Aioli:
- Combine all ingredients and reserve, refrigerated.
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