Oven Fries with Spicy Pesto Aioli

Oven Fries with Spicy Pesto Aioli make the perfect summer side dish for burgers, steaks, fish, chicken or anything else you’re grilling!

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

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Oven Fries with Spicy Pesto Aioli

5 from 13 votes

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By: Carol | From A Chef’s Kitchen

Oven Fries with Spicy Pesto Aioli make the perfect summer side dish for burgers, steaks, fish, chicken or anything else you’re grilling!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dishes – Potatoes

Cuisine Italian

Servings 8 -10

Calories 739 kcal

Equipment

• ▢
  Vegetable Peeler
• ▢
  Wusthof Chef Knife
• ▢
  Cutting Board
• ▢
  Rimmed Sheet Pan
• ▢
  Food Processor

Ingredients

  

1x2x3x

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

Recipe Notes

MAKE AHEAD:  Aioli can be made 1 day ahead of time.  Refrigerate until needed.

Nutrition

Serving: 1 | Calories: 739kcal | Carbohydrates: 57g | Protein: 12g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 434mg | Potassium: 1340mg | Fiber: 5g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 30mg | Calcium: 185mg | Iron: 4mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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