Elevate your fry game with rosemary, lemon zest, and a sparkling rosé pairing! These baked fries with garlic aioli make a simple, delicious, fun app to serve on their own with our beautiful Skål Sparkling Rosé. Or, serve them alongside burgers or an awesome steak!
Rosemary and Lemon Zest Fries with Garlic Aioli
Recipe by Tanya Miller
Serves: 4
Recommended wine pairing: 2021 Skål Sparkling Rosé
INGREDIENTS:
For fries:
4-6 medium-large Yukon Gold potatoes
2 Tbsp rosemary, finely chopped
1 ½ Tbsp lemon zest (approx 2 lemons)
1-2 tsp kosher salt
Olive oil (or oil of choice)
For garlic aioli:
½ c mayo
Juice of 1-2 lemons, depending on your taste
2-3 cloves of garlic, zested or pressed
¼ tsp kosher salt
DIRECTIONS:
Preheat the oven to 425 degrees. Gently scrub potatoes, wash and dry lemons and rosemary.
Slice potatoes into ¼-⅓ in slices and then into strips the same size (Note: It’s helpful to cut one sliver off of one side of the potato for stability)
Zest lemon and finely chop rosemary. Add the herbs and salt in a small bowl, mix thoroughly.
Pour 1-2 Tbsp oil of choice onto large sheet pan with parchment paper
Put potatoes on pan and toss with oil, then sprinkle three quarters* of the herbed salt mixture onto fries. Toss thoroughly to coat evenly, then spread out to allow for spacing between fries if possible. Bake 15 min.
Meanwhile, combine all aioli ingredients in a small-medium bowl. If you love lemon and garlic, the more the merrier! Set aside.
Remove fries from oven and turn potatoes over. Put them back in for another 10-15 min or until done to your liking.
Toss fries with remaining herb mixture and and serve hot with aioli and Skål. Enjoy!
*Note: If you prefer a more herbaceous French fry, sprinkle only half of the mixture onto the fries to be baked and half when they are done.
