Try this easy garlic mayo on fries, sandwiches, grilled meats and seafood…wherever you’d like a little zip!
One advantage to living in Spain is I can have mayo on my fries and nobody blinks an eye. I especially like the garlicky mayonnaise called alioli (aioli to the rest of the world). You can make alioli at home with eggs, garlic and olive oil, but it’s much easier to use your favorite mayo as a base for a quick garlic mayo that will keep in the fridge for a week or more.
Garlic mayo lends an excellent flavor and texture to vegetables like potatoes, asparagus and tomatoes. It’s also wonderful on steamed mussels, grilled shrimp and burgers of all types. On fries, it’s a marvel.
The recipe comes from Curtis Stone’s website. We’ve been cooking with him at I Heart Cooking Clubs since April. The recipe yields a little more than a half cup of garlic mayo. The ingredient amounts are easily adjusted to suit your needs and personal tastes.
To make the fries, choose one or two fist sized potatoes per person, give them a scrub, and cut them into wedges. I like Russets for this, but any potato that’s good for baking can be used. Toss them in a small amount of olive oil and season with salt before placing in a hot oven. Let them roast until cooked through and as crispy as you like. For a Spanish touch, dust the fries with smoky paprika (pimentón) before serving. Dip the fries into the garlic mayo and enjoy!
- ½ cup your favorite mayonnaise
- 1 - 2 cloves garlic, minced fine (depends on the size of the cloves and how much you like garlic)
- juice from half a lemon
- salt and pepper to taste
- chopped parsley for garnish
- 1 -2 large potatoes per person, cleaned and cut into wedges
- olive oil
- salt, pepper, paprika to taste
- Whisk the ingredients for the garlic mayo in a medium bowl. Adjust the amounts to suit your taste. Store in the fridge until ready to serve.
- Preheat the oven to 450°F/230°C. Prepare a baking tray cooking spray, parchment, or silicone mat.
- Toss the potato wedges in a small amount of olive oil to coat. Season with salt.
- Bake in a hot oven for 45 minutes or until the potatoes are golden and crispy. Give them a shake and a turn every 20 minutes or so.
- Before serving, season again with salt, pepper and smoky paprika if desired. You can drizzle the garlic mayo directly on top or serve it on the side as shown.
Try garlic mayo on your favorite burgers with some red onion jam. You’ll be pleasantly surprised!
Be sure to stop by I Heart Cooking Clubs to see other fresh tasting recipes from Curtis Stone and other popular chefs.