Baked Parmesan Steak Fries with Garlic Aioli
User Reviews
5
Baked Parmesan Steak Fries with Garlic Aioli
Description
This recipe starts by parboiling thick slices of russet potatoes to soften them, then baking at 400°F to create a crisp exterior and tender interior. Once golden, the fries are sprinkled with finely grated Parmesan cheese to melt slightly, adding a rich, salty flavor that complements the natural potato taste. The method ensures the fries have a hearty, steak-cut thickness for a substantial bite.
The garlic aioli is prepared by blending a whole egg with chopped garlic, lemon juice, fresh parsley, salt, pepper, and olive oil until emulsified into a creamy sauce. This aioli is bright and garlicky, providing a flavorful balance to the crispy fries. Together, they form a classic pairing with contrasting textures—the crispy, cheesy fries and smooth, aromatic dipping sauce.
These baked fries with aioli can serve as an appetizer, side dish, or snack. Preparing the aioli fresh enhances its depth, and the parboil step helps ensure the fries cook evenly with a tender center. The recipe notes include nutritional information, emphasizing the aioli’s contribution to the dish.
Ingredients
Parmesan Fries
- 5 lg russet potato
- 3/4 cup Parmesan Cheese finely grated
- 1/8 cup olive oil
- 1 teaspoon kosher salt
- black pepper to taste
Garlic Aioli
- 1 egg large
- 3 cloves garlic chopped
- 1 tablespoon lemon juice fresh squeezed
- 1 tablespoon parsley chopped, fresh
- 1/2 teaspoon kosher salt
- black pepper fresh ground
- 1/2 cup olive oil
Instructions
Parmesan Fries
- Heat a large pot of salted cold water on high to bring to a boil.
- Pre-heat oven to 400 degrees.
- Meanwhile, scrub your spuds clean and then slice them into 1/2 inch to 3/4 inch thick slices. Add them to the boiling water and parboil for 5 minutes.
- Drain potatoes well. Lay them out on a clean towel-lined baking sheet and gently pat dry with a paper towel. Add them to a large bowl and add oil, salt, and pepper. Gently mix.
- Remove towel from baking sheet, line potatoes in a single layer and bake them in the center rack.
- After 15 minutes, remove from oven and turn potatoes for even browning. Return to the oven for another 10-15 minutes until the outside is crispy and inside soft and tender.
- Remove sheet from oven and sprinkle Parmesan cheese on top of hot potatoes. Let the cheese melt and then serve and enjoy!
Garlic Aioli
- Add egg, salt, parsley, and a few turns of the pepper grinder to a food processor. Blend until combined and then while processor is still running, very slowly add the olive oil in a slow but steady stream until it has formed a thick emulsion.
- Serve with fries and enjoy!
Notes
- Parboil the potato slices before baking to achieve a tender interior and crisp exterior.
- Use finely grated Parmesan for even melting and flavor coverage on the fries.
- Prepare the garlic aioli fresh for best flavor and creamy texture.
- The aioli adds richness and complements the crispy fries with its tangy garlic notes.
- Nutritional information provided includes the impact of the dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 14mg | 5% |
| Sodium | 1175mg | 49% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 229mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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