Crispy Double Garlic and Scallion Baked Fries with Sriracha Mayo!
Ingredients
3 Russet potatoes
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
oil spray or extra olive oil for brushing
Kosher salt
3 scallions, green parts only, thinly sliced
¼ cup mayonnaise
1 tablespoon Sriracha
Instructions
Peel and rinse the potatoes. Cut the potatoes into ¼-inch planks, then cut each plank lengthwise into ¼-inch sticks. Place the fries in a large bowl of cold water and refrigerate for at least 1 hour to overnight.*
Preheat the oven to 450 degrees F.
In a small saucepan, warm the olive oil over low heat. Add the garlic and allow the olive oil to infuse for 2 – 3 minutes. Using a fine meshed strainer, strain the garlic from the oil. Set aside, and do not discard either.
Drain the water from the bowl containing the cut potatoes and pat them dry with paper towels.
In a large bowl, add the dried potatoes and drizzle 2 tablespoons of the garlic-infused oil, ½ teaspoon of salt, and toss together. Line a baking sheet with foil and liberally spray with oil. Spread the potatoes evenly out onto the baking sheet, leaving space in between each potato stick. Bake, turning occasionally, for 25 - 30 minutes.
Meanwhile, combine the mayo and Sriracha in a small bowl. Refrigerate until ready to use.
In the same large bowl you just used to toss and coat the fries, add the minced garlic, scallions, and the remaining tablespoon of garlic-infused oil. Add the cooked fries and toss to coat. Taste and add more salt if needed.
Serve with the Sriracha-mayo and enjoy!
Notes
*Soaking the fries in water removes the starch and sugars that prevent the fries from achieving maximum crispiness.