Oven Fries:
5 pounds Russet potatoes, peeled and cut into 6-8
wedges each or any in the share
1/2 cup olive oil (approximately)
1 tablespoon onion powder
1 tablespoon garlic powder
salt and freshly ground black pepper, to taste
Aioli:
4 cups fresh basil leaves
2 jalapeno peppers, seeded if desired
1 1/2 cups mayonnaise
3/4 cup freshly grated Parmesan cheese
1/2 cup pine nuts, lightly toasted
5 cloves garlic, coarsely chopped
1 large lemon, juiced
salt, to taste
Instructions:
Preheat oven to 375 degrees. Toss potatoes with olive oil, onion powder, garlic powder and salt and black pepper to taste. Spread the potatoes out onto 2 nonstick baking sheets (alternately, use nonstick aluminum foil), leaving some space between them. Arrange the potatoes so that one flat cut side of the potato is face down on the baking sheet.
Bake for 45 to 50 minutes, flipping the potatoes once, or until golden brown and tender.
Meanwhile prepare the aioli. Combine the ingredients in a food processor. Process until smooth.
Serve with potatoes.
