Oven Fries with Spicy Pesto Aioli
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Oven Fries with Spicy Pesto Aioli make the perfect summer side dish for burgers, steaks, fish, chicken or anything else you’re grilling!
“I haven’t bought frozen French fries since I discovered this easy oven fries recipe well over a year ago. … Another winning recipe!”
My fresh basil has gone crazy so I’m trying to use it as much as possible. Most years I can’t keep up and what I end up doing is just making a ton of pesto. Then, I spend most of the winter looking for ways to use the pesto. Oven Fries with Spicy Pesto Aioli is a delicious way to use pesto any time of year!
Honestly, I don’t think frozen pesto is as good but it works when it’s January, it’s 20 degrees outside and when buying enough fresh basil to make pesto will put you in the poorhouse!
Here’s an easy, delicious way to use up some of that basil now! Oven Fries with Spicy Pesto Aioli!
How to make Oven Fries with Spicy Pesto Aioli:
For oven fries, I like to use Russets. However, you could also use waxy potatoes such as Red Bliss or Yukon Gold that are on the large side.
- Cut potatoes (peeled or unpeeled) into wedges.
- Toss peeled potatoes with olive oil, salt, pepper, garlic powder and onion powder. (The only time I use garlic or onion powder is in spice rubs, spice mixes or on roasted potatoes.)
- Place them on a nonstick baking sheet or line a baking sheet with nonstick aluminum foil.
- Make sure one of the flat, cut sides is touching the baking sheet so it browns.
While the oven fries are “frying,” make the spicy pesto aioli.
- Toast the pine nuts in a nonstick skillet over medium heat. Keep an eye on them and toss them frequently. You don’t need to have them completely browned; just a light toasting will do to bring out their lovely flavor.
- Combine all the aioli ingredients in a food processor and process until smooth.
- We started to put a jalapeno pepper or two in our pesto a couple of years ago and we now do it all the time. If you don’t like it spicy, just leave it out or remove the seeds to tone it down.
That’s it! The perfect summer side dish for burgers, steaks, chicken, fish or anything else you’re grilling up!
- Sprinkle the oven fries with freshly grated Parmesan cheese just before serving and enjoy!
For more great ‘tater goodness, check out these other recipes!
- Perfect Roasted Potato Wedges
- Cheddar and Bacon Twice-Baked Potatoes
- Spinach Parmesan Ranch Twice-Baked Potatoes with Parmesan Crumb Topping
- Southwestern Sweet Potato Wedges with Avocado-Cilantro Sour Cream
Oven Fries with Spicy Pesto Aioli
Ingredients
Oven Fries
- 5 pounds Russet potatoes, peeled and cut into 6-8 wedges each
- 1/2 cup olive oil, approximately
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Salt and freshly ground black pepper, to taste
Aioli
- 4 cups fresh basil leaves
- 2 jalapeno peppers, seeded if desired
- 1 1/2 cups mayonnaise
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup pine nuts, lightly toasted
- 5 cloves garlic, coarsely chopped
- 1 large lemon, juiced
- Salt, to taste
Instructions
Oven Fries
- Preheat oven to 375 degrees. Toss potatoes with olive oil, onion powder, garlic powder and salt and black pepper to taste. Spread the potatoes out onto 2 nonstick baking sheets (alternately, use nonstick aluminum foil), leaving some space between them. Arrange the potatoes so that one flat cut side of the potato is face down on the baking sheet.
- Bake for 45 to 50 minutes, flipping the potatoes once, or until golden brown and tender.
Aioli
- Meanwhile, combine aioli ingredients in a food processor or blender. Process until smooth. Serve with potatoes
Notes
- Aioli can be made 1 day ahead of time. Refrigerate until needed.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
I haven’t bought frozen French fries since I discovered this easy oven fries recipe well over a year ago. So much better and way cheaper than the frozen bagged stuff. Last night my husband said this is his favorite way to eat potatoes! He likes them better than mashed, better than baked. Another winning recipe! Thanks, Carol!
Hi, Linda, Always so nice to hear from you! Better than mashed AND baked? I’ll take that as the ultimate compliment! Thank you for trusting my recipes, for such a sweet note, and taking the time to come back and comment and rate.
These look ‘shut the front door’ delicious!!!
And the photos are just gorgeous! So beautiful.
my basil has died down for winter….but I am pinning this ready for the new crop 😀
Hi, Claire! Thanks so much! I know…. that south of the equator thing going on! Hope you enjoy!
We eat fries like this all the time but I have never had pesto aioli. It sounds so good and I have so much basil in my garden so I’m going to try it this weekend. What a great idea!
Thanks, Denise! My basil has gone crazy, too! Hope you enjoy!
These look like some great baked wedges and the sauce definitely is a winner. Thanks for sharing!
Thanks, Ben! Potatoes with sour cream used to be one of my favorites until I tried them with aioli! Now I’m hooked!