I’ve never been a good girl when it comes to ordering a healthy side while out to eat. Nine times out of ten I will surpass the side salad, fruit, or coleslaw option in favor of a helping of fries. I’m not necessarily proud of this, but I’ve long accepted that when it comes to certain things in life (namely, food) self control isn’t always an option. Fries are a beautiful part of life.
These particular fries are supposed to be a healthier take on the Gilroy Garlic Fries from the San Francisco Giants Stadium. Anything with the word San Francisco will instantly catch my eye, I just adore that city. There are very few places I’ve visited in my life that I’ve instantly felt connected with, and San Francisco is definitely one of them.
As for these fries, I’ve never had the original, nor have I ever been to the Giants stadium. But I knew San Francisco + Garlic + Fries couldn’t be anything less than a home run, and I was right on that one. These will definitely be my new go-to homemade fries recipe.
These are really simple to do. Cut up your potatoes, and toss them with some olive oil, salt, and pepper before roasting them in the oven. I have this big beautiful wooden salad bowl that I don’t use nearly enough. Like I said, I’m a fry girl, not a salad girl. So it was pretty appropriate when I pulled it out to toss the fries in. This actually worked really well though, I cut mine rather thick and the bowl was big enough to get the fries coated well without making any mess.
While the fries are roasting you can whip up your garlic aioli sauce. The original recipe doesn’t call for this, my mind just finds any way possible to max out on garlic. There’s nothing wrong with dipping your garlic fries in even more garlic, right? You can also mix up the olive oil, garlic, and parsley to coat your fries with when they’re done. I made another addition and threw some shredded parmesan in… so much for a lighter take on things.
Here’s the final product:
- 2.5 pounds russet potatoes, cut lengthwise
- 4 tablespoons olive oil, divided
- 5 cloves garlic, minced
- 4 tablespoons chopped parsley
- 1/4 cup shredded parmesan cheese
- Salt, Pepper
- 3/4 cup mayonnaise (Hellmans Canola is the best)
- 3 gloves garlic, minced
- Juice from one lemon
- 1/4 teaspoon salt
- 1/2 teaspoon pepper