ROASTED FINGERLING FRIES WITH AIOLI DRIZZLE

We co-hosted a corporate event at The Drake Hotel with Chef Anthony Rose. Instead of serving his famous French Fries, for something a little less rich we went for these roasted fries. Now these are famous.

We co-hosted a corporate event at The Drake Hotel with Chef Anthony Rose. Instead of serving his famous French Fries, for something a little less rich we went for these roasted fries. Now these are famous.

Makes 8 to 10 servings

Ingredients

  • 3 lbs fingerling potatoes, halved on the diagonal
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tbsp fresh thyme leaves
  • 1 tbsp chopped fresh parsley
  • aioli drizzle:
  • 2 whole heads garlic
  • 3/4 cup mayonnaise or thick yogurt

Method

  1. For aioli, cut top quarter off heads of garlic. Wrap in foil and roast in a preheated 350F oven for 45 to 60 minutes until very tender. Cool. Squeeze out garlic, mash (puree if necessary), and combine with yogurt.
  2. Toss potatoes with olive oil, salt and thyme. Spread in a single layer on a baking sheet lined with parchment paper. Roast in a 425F oven for 35 to 40 minutes until browned, crisp and tender inside.
  3. Place potatoes in small individual take-out containers and drizzle with aioli. Sprinkle with a bit of parsley. Serve with a skewer.

ROASTED FINGERLING FRIES WITH AIOLI DRIZZLE

Find more of Bonnie's delicious recipes in her cookbooks: