Crispy baked fries are tossed with fresh herbs, garlic, and then covered with jack cheese. Serve these cheesy garlic herb fries with an incredible chipotle aioli for dipping!
Question for my fellow food bloggers: do you frequently sample your food as you’re shooting photos, or do you resist? If the latter, HOW DO YOU DO IT?! Obviously there has to be a lot of tasting during recipe testing, but once you know you have yourself a good one and you are snapping photos, how the heck do you resist eating the food?
No matter how hard I try, I fail miserably every.single.time. I thought it was my timing (right before lunch), but when I made these fries, I purposely waited until right after lunch. Full stomach means I won’t want to devour the food I’m cooking, right? Wrong.
So very wrong.
One whiff of these fries and I was done. Stomach growling and mouth watering, yet trying so very hard to resist. I couldn’t resist, of course, so I stealthily tried to remove fries from the pile without it looking like I removed any.
Perhaps you’re thinking this is a telltale sign for how good these fries are. I mean, they are really really good, but let’s be real. I can’t resist anything while I’m behind the camera…
But seriously, I challenge you to resist devouring these fries once they are placed in front of you. It’s not possible. Crispy baked fries, fresh herbs, garlic, cheese, and CHIPOTLE AIOLI. Need I say more?
If you have been with me for a while now, you probably have noticed I go through food phases. When I look through my most recent posts, I can see I’m on an indulgent food kick. Last year at this time I was on a healthy food kick. If you want healthy recipes, fear not, I have quite a few on my list for the coming weeks!
In the meantime, if it’s indulgent food you crave, you are in the right place! If it makes you feel any better, the fries are baked and not fried – that means they have a healthy component, right?
Or, you could just do what I do and eat a huge salad alongside of these cheesy garlic herb fries. I eat a few scoops of salad before even starting on the fries, that way I’m somewhat filled up so I don’t eat as many.
I’m really rationalizing here.
Let’s talk about this incredible chipotle aioli. It’s SO simple, but has so much flavor that you’re going to want to put it on anything and everything. Homemade mayo, garlic, a chipotle pepper, and fresh orange juice are all you need to make this delicious dipping sauce.
If you’re trying to lighten things up or don’t eat dairy, you could easily omit the cheese. You’d still have the crispy baked fries tossed with garlic and herbs and as long as you use a homemade or dairy-free mayo, you could enjoy these pretty guilt-free!
No matter how you choose to eat these tasty fries, you’ll love ’em! I can promise you that.
Have a great weekend! ?
- 2 Large Russet Potatoes, scrubbed clean and cut into fries
- 2 Tablespoons Extra-Light Olive Oil
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 1 Teaspoon Oregano
- ¼ Cup Finely Chopped Fresh Parsley
- 2 Tablespoons Finely Chopped Fresh Chives
- 1 Garlic Clove
- 1 Teaspoon Fresh Orange Juice
- 1 ½ Cups Grated Monterey Jack Cheese
- ½ Cup Homemade Mayonnaise*
- 1 Clove Garlic
- 1 Chipotle Pepper with 1 Teaspoon Adobo Sauce
- ½ Orange, juiced (about 3 tablespoons)
- Salt & Pepper, to taste
- Place the cut potatoes in a large bowl and cover with cold water. Refrigerate the fries for at least 30 minutes or up to 24 hours.
- Preheat the oven to 425º.
- Remove the fries from the water and onto a few layers of paper towels. Discard the starchy water and rinse out the bowl. Pat the fries very dry and then transfer them back to the bowl. Drizzle in the oil and sprinkle in the salt, pepper, and oregano. Toss well and divide the fries between 2 parchment or silpat lined baking sheets, making sure they are in a single layer.
- Roast the fries for 20 minutes, then rotate the pans and continue roasting for another 10-20 minutes, or until the fries are crispy and brown.
- While the fries are roasting, make the aioli. Combine the mayo, garlic, chipotle pepper and adobo, and orange juice in a mini food processor until completely smooth. Season the aioli with salt and pepper to taste. Set aside.
- Once your fries are crispy and brown, pull them out of the oven and combine them on one baking sheet. Toss the fries with the parsley, chives, garlic, and orange juice. Sprinkle the fries with the cheese and put them back in the oven for about a minute or two, just until the cheese is melted and bubbly. Serve with the chipotle aioli for dipping and enjoy!
- *You could also use plain greek yogurt if you prefer!
Gayle @ Pumpkin 'N Spice says
Haha I’m pretty sure no food blogger in their right mind would resist food! At least not me! I definitely sample as I go, and by sampling, I mean eat the whole darn thing! 🙂 These fries look amazing, Keri! You had me at cheese…I would devour this whole plate in no time!
Gayle @ Pumpkin ‘N Spice recently posted…30 Minute Thursday: Basil Pesto Pasta with Broccoli and Mushrooms
Yeah I figured I can’t be the only one!! 😉 Thanks, Gayle!
So I manage to hold back while I’m taking the photo, but I go to town after! I love “straightening” up the edges of brownies or cake that I’m shooting by eating all the crooked parts!
These look fantastic. That cheese…wow.
Sounds like a great way to straighten up the edges! 😉 Thanks, Mir!
Jessica @ Citrus Blossom Bliss says
Fries are my ultimate weakness – it’s a good thing these are baked instead of fried because I’d definitely eat the whole darn pan. I can never resist “sampling” my food as it’s being photographed. I call it “quality control” 🙂
Jessica @ Citrus Blossom Bliss recently posted…Cornbread French Toast
Quality control! I love that 🙂 Fries are my weakness too! Thanks Jessica 🙂