These Boardwalk Fries with Roasted Garlic Aioli remind us of one of the reasons why we live in New Jersey. Visiting the boards in New Jersey is not only a past-time for us, we regularly love to go. But these days, our visits are mainly for food. Now, you can practically find any gourmet style food on the boardwalks. But the originals are still fan favorites, including soft serve ice cream cones, funnel cake, homemade potato chips and even waffles with ice cream. Waffles with ice cream?!?! Well, just think mounds of ice cream between two warm waffles! And we can’t forget about the Boardwalk Fries!!! These have been being served up for years and years. With…cheese, ketchup, mustard and even vinegar being a few of the various sides people love to dip their fries in.
I love making ‘homemade’ oven cooked french fries. They are so easy and a huge favorite of everyones! Even more perfect when you have an awesome garlicy dipping aioli to go with them! Thats right…roasted garlic aioli meets hot out of the oven fries!
To make this easy Roasted Garlic Aioli, start by preheating the oven 300 degrees. Peel most of the outer layer off the garlic and cut about 1/4 inch off the head. Place in foil and drizzle lightly with a little olive oil. Wrap the foil up and roast in the oven for about 30 minutes. Let cool and then add to a bowl with greek yogurt, lemon juice, chopped parsley and a pinch of salt and pepper. Mixing well, be sure all the garlic is broken up into the yogurt. Transfer to a small serving bowl and refrigerate until ready to serve.
Start by slicing the potatoes length wise, as little or as big as you’d like. I like skinny fries and Jake loves them on the bigger side, almost like steak fries! So, I usually make a little of each. I am of course using my gorgeous olive wood chef knife by Messermeister.
Lay the fries on a baking sheet lined with parchment paper. Drizzle olive oil over the potatoes, garlic powder and a pinch of salt and pepper. Mix them around and line them up so that every potato is touching the bottom of the baking sheet. This will ensure no crowding and that each fry gets a nice crispy coating. Bake until golden brown or to your likeness. Top with chopped garlic and bake for another minute or so. Remove from the oven and top with parsley and another pinch of salt and pepper if needed. Transfer fries to a serving dish and enjoy with the Roasted Garlic Aioli.
- 3-4 medium russet potatoes
- 1-2 tablespoons olive oil
- 3 cloves of garlic, finely minced
- ½-1 tablespoon parsley, chopped
- ¼ teaspoon garlic powder
- Pinch of salt and pepper
- Garlic Aioli:
- 1 head of garlic
- ½ teaspoon olive oil
- 1 cup greek yogurt
- 1 lemon, juiced
- ½ teaspoon parsley, finely chopped
- Pinch of salt and pepper
- Preheat oven 300 degrees. Peel most of the outer layer off of the garlic and cut a ¼ inch off the head. Place in foil and drizzle lightly with olive oil. Wrap the foil up and place the head of garlic on a baking sheet. Roast for 30 minutes.
- In a small bowl, add greek yogurt, juice of a lemon, chopped parsley and a pinch of salt and pepper. Add the roasted garlic cloves to the yogurt mixture, mix until garlic is mashed up and well combined. Refrigerate until ready to serve.
- Preheat oven to 425 degrees. Cut 3-4 russet potatoes and place on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with garlic powder and a pinch of salt and pepper. Gently mix around the fries to evenly coat and line them so they are touching the baking sheet. Be sure not to crowd the the fries.
- Bake for 30-40 minutes or until golden brown. Remove from oven and sprinkle with chopped garlic. Return them back to the oven for another minute or two. Remove and sprinkle with chopped parsley. Add a another pinch of salt and pepper if needed.
- Transfer to a serving dish and serve them hot with the Roasted Garlic Aioli.