The Food Lab: How to Roast the Best Potatoes of Your Life



On the Grill: Crisp Rosemary Fries with Low-Fat Aioli

On the Grill: Crisp Rosemary Fries with Low-Fat Aioli

On the Grill: Crisp Rosemary Fries with Low-Fat Aioli

Yields: 6 servings | Serving size: 1 potato| Calories: 417 | Total Fat: 28.5 gm | Saturated Fats: 4.3 gm | Trans Fats: 0.0 gm | Cholesterol: 7 mg | Sodium: 252 mg | Carbohydrates: 39.6 gm | Dietary fiber: 6.2 gm | Sugars: 3.7 gm | Protein: 4.1 gm| SmartPoints: 14

Ingredients

  • 3 lbs Idaho potatoes
  • 3 tablespoons freshly chopped rosemary
  • ½ cup olive oil (not extra virgin) or canola oil
  • Salt, to taste
  • Aioli Ingredients
  • 1/2 cup low-fat Greek Yogurt
  • 2 garlic cloves, finely minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1/8 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. For the fries:
  2. Put a large pot of whole, unpeeled (but cleaned) potatoes in cold water over high heat, and allow to boil until almost tender when pierce with a fork. Drain the potatoes, pat dry with a kitchen towel, and cut into quarters, so that you have large wedge-style fries.
  3. Grill Method:In a small bowl, mix the finely chopped rosemary and salt into the oil. Using the grill brush, coat both sides of the wedge with oil (not the peel side). Grill over medium heat for 4 minutes on each side, or until golden brown and tender when pierced with a fork.
  4. Oven Method:Preheat oven to 425 degrees. In a small bowl, mix the finely chopped rosemary and salt into the oil. Using a basting brush, coat both sides of the wedge with oil (not the peel side). Place potato wedges on a nonstick (ungreased) baking sheet.





Video: Roast Potatoes Three Ways | Jamie Oliver

On the Grill: Crisp Rosemary Fries with Low-Fat Aioli
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Date: 01.12.2018, 03:29 / Views: 43331