Skillet Fries with Gremolata and Aioli
Courtesy of Idaho Potato Commission 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
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| extra virgin olive oil, as needed |
| 4 Idaho® Russet potatoes, cut into steak fries. |
| sea salt, as needed |
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| Gremolata (Yield 4 Tbsp.): |
| 2 Tbsp. parsley, fresh, chopped |
| zest from 1 lemon |
| 1 garlic clove, minced |
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| Aioli (Yield 1 c.): |
| 1 c. mayonnaise |
| juice of 1/2 lemon |
| 1 garlic clove, finely grated |
| 3 Tbsp. extra virgin olive oil |
| sea salt, as needed |
Directions:
1. Heat extra virgin olive oil in a cast-iron skillet over medium-high heat until almost smoking.
2. Add potato wedges in one layer, being careful not to overcrowd pan. When potatoes start to sizzle, place skillet in a 475°F oven. Cook potatoes 8 min. on one side, then remove pan and carefully flip potatoes. Cook another 8 min., until potatoes are golden brown and tender.
3. Transfer potatoes to a bowl and sprinkle generously with sea salt and gremolata. Serve alongside bowl of aioli for dipping.
Gremolata:
Combine all ingredients and reserve, refrigerated.
Aioli:
Combine all ingredients and reserve, refrigerated.
* Recipe courtesy of Mike Lata, Chef-Owner, Fig, Charleston, S.C.
