Mike's Garlic Parmesan Steak Fries & Aioli

Name: Mike's Garlic Parmesan Steak Fries & Aioli
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 large Idaho Russet Potatoes; 4 tbsp Sun Dried Tomatoes; 1 9.5 oz Bottle Squeezable Garlic Bottle; 1 tbsp Dried Rosemary; 4 tbsp Dehydrated Red Onions; 1/3 cup Shredded Parmesan Cheese; 1 tbsp Dried Parsley; 1 tbsp Black Pepper; 1 1/2 tbsp Sea Salt; 1 tsp Dried Basil; 1/3 cup High Heat Oil; 1 large Ziplock Bag; 1 tsp Salt; 1 Garlic Powder; 2 tbsp Sun Dried Tomatoes; 1 tbsp Dried Parsley; 1 tbsp Lemon Juice; 1 tbsp Dried Chives; 4 Garlic Cloves [minced]; 1 Salt & Pepper [to taste]; 3/4 cup Mayonnaise; 1/2 cup Sour Cream

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

[original recipe]

Ingredients

25 mins

4 servings

Garlic Parmesan Steak Fries
6 largeIdaho Russet Potatoes
4 tbspSun Dried Tomatoes
19.5 oz Bottle Squeezable Garlic Bottle
1 tbspDried Rosemary
4 tbspDehydrated Red Onions
1/3 cupShredded Parmesan Cheese
1 tbspDried Parsley
1 tbspBlack Pepper
1 1/2 tbspSea Salt
1 tspDried Basil
1/3 cupHigh Heat Oil
1 largeZiplock Bag
1 tspSalt
1Garlic Powder
Garlic Aioli Dip
2 tbspSun Dried Tomatoes
1 tbspDried Parsley
1 tbspLemon Juice
1 tbspDried Chives
4Garlic Cloves [minced]
1Salt & Pepper [to taste]
3/4 cupMayonnaise
1/2 cupSour Cream

Cooking Instructions

25 mins

1

Quarter potatoes then cut by thirds. Soak in ice water for 10 minutes. This step is important since it will make your fries much crisper.
2

Place all ingredients except for Sea Salt and Parmesan Cheese [and only 1/2 of the bottle of sqeezable garlic] in your Ziplock bag and massage well.
3

Line a baking sheet with tinfoil and spray lightly with Pam.
4

Mix all potatoes in your Ziplock bag and massage well again.
5

Place on baking sheet separately and sprinkle remaining garlic-olive oil mixture in bag on top of potatoes.
6

Sprinkle additional dried parsley, garlic powder, 1/2 of your sea salt and lastly, 1/2 of your Parmesan Cheese on top of potatoes. Lightly spray Pam the tops of potatoes to fully attach your additional seasonings.
7

Bake at 450° for 15-20 minutes. Flip potatoes over and sprinkle additional dried parsley-garlic powder and remaining sea salt and Parmesan Cheese. Lightly spray with Pam once again. Bake for an additional 15-20 minutes or until browned. I use a T-Fal convection fryer for this that works well.
8

Serve with Garlic Aioli Dip. Simply mix all Aioli ingredients and chill.

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SkatesForSlowZombies @cook_2977618

January 10, 2014 01:00

these were our favorite fries yet! moist on the inside crispy on the outside! They went so good with our steaks!

Written by

MMOBRIEN @cook_2891564

on November 21, 2013 15:40

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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