French Fries with Garlic-Thyme Aioli - Chicago News and Weather | FOX 32 News

All foods can fit into a balanced weekly menu – with a little thought and preparation. When making potato dishes, leave skins on to preserve fiber and nutrients. Make dipping sauces with light mayo, and remember to serve salsa – a fan favorite that is minimal when it comes to calories, but huge on taste. You will end up with fabulous treats to serve while watching the game. Balance out a decadent treat like this with beautiful trays of fruits and veggies as well as some other smart dishes, and your game day table will have something for everyone!

Prep Time: 20 minutes + refrigeration

Cook Time: 1 hour + 15 minutes

Amount: 6 servings

Ingredients

2 pounds Farm Stand® russet potatoes

- vegetable oil

1 head garlic

1/2 cup mayonnaise

1 teaspoon chopped fresh thyme leaves

1 teaspoon fresh squeezed lemon juice

1/8 teaspoon cayenne pepper

Directions

1. Scrub potatoes to remove any dirt; dry with clean paper towels. Cut potatoes into 1/4-inch x 1/4-inch sticks.
2. In large pot or Dutch oven, add oil until 1/3 full; heat over medium heat until deep-fry thermometer reaches 325°F.
3. Carefully add potatoes and fry 4-5 minutes. Remove from oil and drain. Refrigerate potatoes 1-2 hours.
4. Meanwhile, cut top 1/4-inch off of garlic. Place garlic on a sheet of aluminum foil. Drizzle with 1 teaspoon oil. Roll-up foil around garlic and bake in a preheated 350°F oven for 1 hour. Remove; allow to cool.
5. In small bowl, combine mayonnaise, thyme, lemon juice and cayenne. Squeeze garlic cloves into mayonnaise. Stir, smashed cloves until well combined. Season with salt and pepper to taste. Refrigerate until ready to use.
6. When ready to serve fries, reheat oil to 375°F. Add fries and fry until golden brown (about 2-3 minutes), stirring often. Remove from oil and drain; sprinkle with salt and pepper immediately, if desired. Serve with Garlic-Thyme Aioli.

Nutritional info

Serving Size: 1/6 of recipe; Amount Per Serving: Calories: 290; Total Fat: 17g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 160mg; Carbohydrates: 34g; Dietary Fiber: 2g

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