Skillet Fries with Gremolata and Aïoli

Recipe by Mike Lata, Chef-Owner of Fig, Charleston, South Carolina.

Recipe Ingredients:

Gremolata:
2 tablespoons fresh flat-leaf parsley, fresh, chopped
Zest from 1 lemon
1 garlic clove, minced

Aïoli:
1 cup mayonnaise
Juice of 1/2 lemon
1 garlic clove, finely grated
3 tablespoons extra virgin olive oil
Sea salt, as needed

Extra virgin olive oil, as needed
4 Idaho® Russet potatoes, cut into steak fries.
Sea salt, as needed

Cooking Directions:

1. For Gremolata: Combine all ingredients and reserve, refrigerated. Yields 4 tablespoons.
2. For Aïoli: Combine all ingredients and reserve, refrigerated. Yields 1 cup.
3. For Skillet Fries: Preheat oven to 475°F (245°C) oven.
4. Heat extra virgin olive oil in a cast-iron skillet over medium-high heat until almost smoking.
5. Add potato wedges in one layer, being careful not to overcrowd pan. When potatoes start to sizzle, place skillet in 475°F (245°C) oven. Cook potatoes 8 minutes on one side, then remove pan and carefully flip potatoes. Cook another 8 minutes, until potatoes are golden brown and tender.
6. Transfer potatoes to a bowl and sprinkle generously with sea salt and gremolata.
7. Serve alongside bowl of aïoli for dipping.

Makes 4 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.