Skillet Fries with Gremolata and Aioli
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* extra virgin olive oil, as needed
* 4 IdahoŽ Russet potatoes, cut into steak fries.
* sea salt, as needed
Gremolata (Yield 4 Tbsp.):
* 2 Tbsp. parsley, fresh, chopped
* zest from 1 lemon
* 1 garlic clove, minced
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
* 4 IdahoŽ Russet potatoes, cut into steak fries.
* sea salt, as needed
Gremolata (Yield 4 Tbsp.):
* 2 Tbsp. parsley, fresh, chopped
* zest from 1 lemon
* 1 garlic clove, minced
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
What to do:
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.
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.