---

Skillet Fries with Gremolata and Aioli

---

Recipe courtesy of Mike Lata, Chef-Owner, Fig, Charleston, S.C.

Yield: 4 servings

Ingredients

• Extra virgin olive oil-as needed
• 4 Idaho® Russet potatoes, cut into steak fries.
• Sea salt-as needed
• Gremolata-as needed
• Aioli-as needed

Gremolata (Yield 4 tablespoons):

• 2 tablespoons parsley, fresh, chopped
• Zest from 1 lemon
• 1 garlic clove, minced

Aioli (Yield 1 cup):

• 1 cup mayonnaise
• Juice of 1/2 lemon
• 1 garlic clove, finely grated
• 3 tablespoons extra virgin olive oil
• Sea salt-as needed

Directions

1. Heat extra virgin olive oil in a cast-iron skillet over medium-high heat until almost smoking.
2. Add potato wedges in one layer, being careful not to overcrowd pan. When potatoes start to sizzle, place skillet in a 475*F 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.
3. Transfer potatoes to a bowl and sprinkle generously with sea salt and gremolata. Serve alongside bowl of aioli for dipping.

Gremolata:

1. Combine all ingredients and reserve, refrigerated.

Aioli:

1. Combine all ingredients and reserve, refrigerated.