Wedge Fries with Chipotle Garlic Aioli
By Ashley Cuoco
Images
Serves
Serves 6
Ingredients
Fries:
2 whole heads garlic
Avocado oil
Salt and freshly cracked black pepper
1 cup mayonnaise
¼ cup fresh-squeezed lemon juice
1 chipotle pepper in adobo + 2 Tablespoons adobo sauce
⅛ tsp Worcestershire sauce
- 6 Yukon gold potatoes (about 2 lbs.) scrubbed and washed, sliced into wedges
- ¼ cup avocado oil
- Freshly cracked black pepper
- Freshly cracked Himalayan pink salt
- ½ tsp garlic powder
- ⅛ tsp cayenne pepper
- ¼ cup finely chopped cilantro
- Coarse sea salt, for finishing
Procedure
Preheat oven to 425°F.
Slice the top of the garlic heads off to expose the cloves. Place heads in a large sheet of aluminum foil and drizzle generously with avocado oil. Sprinkle with salt and pepper. Wrap foil into a pouch, closing tightly. Roast for 45 minutes. Allow garlic to roast for 25 minutes before continuing on to the steps below.
While garlic is roasting, coat 2 baking sheets lightly with avocado oil. Spread potato wedges in a single, even layer onto pans and toss with the remainder of the oil. Sprinkle potatoes with black pepper, pink salt, garlic powder and cayenne pepper. Bake for 30 minutes, flipping wedges halfway through.
While fries are baking, finish the aioli. Allow garlic pouch to cool for 10 minutes before opening. Squeeze garlic pulp from the skin into a blender or food processor. Add mayonnaise, lemon juice, chipotle pepper, adobo sauce and Worcestershire. Season with a pinch of salt and pepper. Blend until smooth.
Finish fries with cilantro and sea salt before serving. Aioli can be made up to 3 days ahead and refrigerated.
Slice the top of the garlic heads off to expose the cloves. Place heads in a large sheet of aluminum foil and drizzle generously with avocado oil. Sprinkle with salt and pepper. Wrap foil into a pouch, closing tightly. Roast for 45 minutes. Allow garlic to roast for 25 minutes before continuing on to the steps below.
While garlic is roasting, coat 2 baking sheets lightly with avocado oil. Spread potato wedges in a single, even layer onto pans and toss with the remainder of the oil. Sprinkle potatoes with black pepper, pink salt, garlic powder and cayenne pepper. Bake for 30 minutes, flipping wedges halfway through.
While fries are baking, finish the aioli. Allow garlic pouch to cool for 10 minutes before opening. Squeeze garlic pulp from the skin into a blender or food processor. Add mayonnaise, lemon juice, chipotle pepper, adobo sauce and Worcestershire. Season with a pinch of salt and pepper. Blend until smooth.
Finish fries with cilantro and sea salt before serving. Aioli can be made up to 3 days ahead and refrigerated.
Wedge Fries with Chipotle Garlic Aioli
By Ashley Cuoco
Serves
Serves 6
Ingredients
Fries:
2 whole heads garlic
Avocado oil
Salt and freshly cracked black pepper
1 cup mayonnaise
¼ cup fresh-squeezed lemon juice
1 chipotle pepper in adobo + 2 Tablespoons adobo sauce
⅛ tsp Worcestershire sauce
- 6 Yukon gold potatoes (about 2 lbs.) scrubbed and washed, sliced into wedges
- ¼ cup avocado oil
- Freshly cracked black pepper
- Freshly cracked Himalayan pink salt
- ½ tsp garlic powder
- ⅛ tsp cayenne pepper
- ¼ cup finely chopped cilantro
- Coarse sea salt, for finishing
Procedure
Preheat oven to 425°F.
Slice the top of the garlic heads off to expose the cloves. Place heads in a large sheet of aluminum foil and drizzle generously with avocado oil. Sprinkle with salt and pepper. Wrap foil into a pouch, closing tightly. Roast for 45 minutes. Allow garlic to roast for 25 minutes before continuing on to the steps below.
While garlic is roasting, coat 2 baking sheets lightly with avocado oil. Spread potato wedges in a single, even layer onto pans and toss with the remainder of the oil. Sprinkle potatoes with black pepper, pink salt, garlic powder and cayenne pepper. Bake for 30 minutes, flipping wedges halfway through.
While fries are baking, finish the aioli. Allow garlic pouch to cool for 10 minutes before opening. Squeeze garlic pulp from the skin into a blender or food processor. Add mayonnaise, lemon juice, chipotle pepper, adobo sauce and Worcestershire. Season with a pinch of salt and pepper. Blend until smooth.
Finish fries with cilantro and sea salt before serving. Aioli can be made up to 3 days ahead and refrigerated.
Slice the top of the garlic heads off to expose the cloves. Place heads in a large sheet of aluminum foil and drizzle generously with avocado oil. Sprinkle with salt and pepper. Wrap foil into a pouch, closing tightly. Roast for 45 minutes. Allow garlic to roast for 25 minutes before continuing on to the steps below.
While garlic is roasting, coat 2 baking sheets lightly with avocado oil. Spread potato wedges in a single, even layer onto pans and toss with the remainder of the oil. Sprinkle potatoes with black pepper, pink salt, garlic powder and cayenne pepper. Bake for 30 minutes, flipping wedges halfway through.
While fries are baking, finish the aioli. Allow garlic pouch to cool for 10 minutes before opening. Squeeze garlic pulp from the skin into a blender or food processor. Add mayonnaise, lemon juice, chipotle pepper, adobo sauce and Worcestershire. Season with a pinch of salt and pepper. Blend until smooth.
Finish fries with cilantro and sea salt before serving. Aioli can be made up to 3 days ahead and refrigerated.