Baked Seasoned Fries with Skinny Garlic Aioli
Crispy baked seasoned fries served with a light garlic aioli for a healthier twist on classic fries.
Servings: 2 servings
Ingredients
- 2 medium potatoes (russet or Yukon Gold), washed and dried
- 2 tsp olive oil
- 1 tbsp herbs de Provence (or combo of dried rosemary, thyme, marjoram)
- 1/4 tsp dried oregano
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp fresh cracked black pepper
- fresh lime zest for aioli
- 2 tbsp light mayonnaise
- 2 tbsp fat-free Greek yogurt
- 1 clove garlic, crushed
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and lightly coat it with cooking spray.
- Cut each washed, dried potato lengthwise into 1/4-inch slices, then cut each slice into 1/4-inch fries.
- Place the cut potatoes in a large mixing bowl and drizzle with 2 tsp olive oil; toss to coat evenly.
- Add herbs de Provence, oregano, smoked paprika, chili powder, onion powder, garlic powder, and fresh cracked pepper to the bowl; toss until the fries are evenly seasoned.
- Arrange the seasoned fries in a single layer on the prepared baking sheet, leaving space so they can crisp up.
- Bake uncovered for about 25 minutes, turning once halfway through, until the fries are tender with crisp edges.
- While the fries bake, make the skinny garlic aioli by combining light mayonnaise, fat-free Greek yogurt, crushed garlic, and fresh lime zest in a small bowl; mix until smooth.
- Remove fries from the oven and serve hot with the garlic aioli.
Equipment
- Baking Sheet
- Mixing Bowl
- Knife
- Cutting Board
- Measuring spoons
- grater or zester
- spatula or tongs
Notes
- Use similar-sized potatoes so fries cook evenly.
- Adjust spices to taste for more or less heat.
- Crush garlic finely to distribute flavor in the aioli.
- Serve the aioli chilled or at room temperature.