Skillet Fries with Gremolata and Aioli

  • Yield 4 servings

Aioli serves as a creamy-and-zesty dipping sauce for these skillet fried potatoes.

Idaho Potato Commission


Gremolata (makes 4 tablespoons):
2 tablespoons parsley, fresh, chopped
1 -- lemon, zest of
1 -- garlic clove, minced
Aioli (makes 1 cup):
1 cup mayonnaise
1/2 -- lemon, juice of
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



  1. To make the Gremolata: Combine all ingredients and reserve, refrigerated.
  2. To make the Aioli: Combine all ingredients and reserve, refrigerated.
  3. To make the potatoes: Heat extra virgin olive oil in a cast-iron skillet over medium-high heat until almost smoking. Add potato wedges in one layer, being careful not to overcrowd pan. When potatoes start to sizzle, place skillet in a 475F 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. Transfer potatoes to a bowl and sprinkle generously with sea salt and gremolata. Serve alongside bowl of aioli for dipping.
Mike Lata, Chef-Owner, Fig, Charleston, S.C.



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