You are here: Home » Recipes » Skillet Fries with Gremolata and Aioli Skillet Fries with Gremolata and Aioli Recipe by Idaho Potato Commission Yield 4 servings Aioli serves as a creamy-and-zesty dipping sauce for these skillet fried potatoes. Idaho Potato Commission PrintEmail Ingredients Gremolata (makes 4 tablespoons):2 tablespoons parsley, fresh, chopped1 -- lemon, zest of1 -- garlic clove, mincedAioli (makes 1 cup):1 cup mayonnaise1/2 -- lemon, juice of1 -- garlic clove, finely grated3 tablespoons extra-virgin olive oil -- Sea salt, as neededPotatoes: -- Extra virgin olive oil, as needed4 -- Idaho Russet potatoes, cut into steak fries -- Sea salt as needed Instructions To make the Gremolata: Combine all ingredients and reserve, refrigerated. To make the Aioli: Combine all ingredients and reserve, refrigerated. 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.