My Blue Kitchen

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Oven Fries with Garlic Paprika Aioli

This has been a family favorite for quite a while now, so I’m pleased to share it with you.  It’s wicked easy and very flavorful.  The perfect compliment to steaks, roasts, burgers or barbecue.  And the aioli?  OMG!  You might be tempted to lick the bowl.

The Stuff You Need:

For the potatoes:

1 & 1/2 potatoes per person (I prefer Russets)

2 Tablespoons Oil

Kosher Salt & fresh ground Pepper, to taste

For the Aioli:

1 Tablespoon Oil

2 large or 3 small cloves Garlic, finely chopped

1 teaspoon Smoked Paprika (regular Paprika can be used but the flavor will be less intense)

Splash of white cooking wine (optional)

1/2 Cup Mayonnaise

Optional Garnish: 2 Tablespoons Parsley, finely chopped

How To Do This:

  1. Preheat oven to 425 degrees.  (My oven runs hot and is always dirty, so I only heat to 400 degrees, which works fine and eliminates the smoke alarm’s assault to my nervous system).
  2. Wash the potatoes well and pat dry.  No need to peel them.  Cut each lengthwise in 1″ thick wedges.
  3. Toss the potatoes in a bowl with the 2 Tablespoons of oil and salt & pepper.
  4. Arrange the potatoes in a single layer on a large sheet tray, with larger cuts toward the center.
  5. Bake in the oven for about 25 minutes.
  6. After 25 minutes, remove from oven, flip potatoes over, and bake again for another 20 minutes, or until golden brown.

While the potatoes are baking, prepare the aioli.  This can also be made ahead of time, since it tastes better the longer it sits.  

  1. Place 1 tablespoon of oil in a small frying pan over medium high heat.
  2.  Lightly brown the garlic for just a minute or two.  Careful; it can burn in a hurry.
  3. Dump the dry Paprika on top of the Garlic and stir, continuing to cook for just 30 seconds.
  4. If you are using cooking wine, splash that on now and reduce, or continue to cook until most of the moisture is gone.
  5. Remove from heat and allow to cool a bit.
  6. Measure out the 1/2 cup of Mayonnaise into a bowl.  Once the garlic and paprika mix has cooled, scrape it out of the frying pan and into the bowl with the Mayonnaise.  Stir it all together and park it in the fridge until ready to use.  Cover the bowl with plastic wrap if it’s going to be longer than an hour.

When ready to eat, arrange the potato wedges on your plate and put some aioli into a small bowl for dipping. Garnish the plate with the chopped parsley, if using. Dig in and wonder how you ever lived without this stuff.

Be Inspired By, Explore, or Scroll Past My Other Recipes

Culinary Oils Uses and Recipes

Ancho Oil (16) Basil Oil (10) Lemon Oil (18)

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