Oven Steak Fries with Basil Aioli

As I promised, the only redeeming food from "possibly the worst meal ever" was the oven steak fries with basil aioli*. I first found the basil aioli recipe in the July 2010 issue of real Simple. We have a tiny little basil plant that does pretty well (it is the only one in 5 years that I haven't killed), so I love finding new ways to use it. The basil aioli sounded great, so of course I needed fries to dip in it!

At our house my husband is the fry maker, he makes the best french fries! Whenever I attempt it, they come out limp and soggy. So, when I make fries, I like to stick to the oven versions. Lo and behold I found the perfect recipe on my go to site OurBestBites.com.They were cooked and seasoned just right. They went perfect with the basil aioli.

*Aioli is a fancy name for mayo

Basil Aioli

chopped basil leaves
fresh lemon juice
mayonaise

Mix all ingredients together (amounts by taste preference)

Oven Steak Fries
from Our Best Bites

4 medium Russet potatoes, washed

2 Tbsp. olive oil

For Orignal Recipe Fries (just call yourself The Colonel), you'll also need...

1/2 tsp. cumin

1 tsp. chili powder

1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

For Garlic Pepper Fries, you'll need, in addition to the olive oil and potatoes...

1/2 tsp. freshly-ground black pepper

2 1/4 tsp. garlic salt

1/4 tsp. parsley

Preheat oven to 400. Mix desired spices in a medium bowl. Add olive oil and combine well. Cut potatoes into 8 wedges each.

Add potato wedges to seasonings and toss to coat.

Lightly crumple some aluminum foil and place on a baking sheet. Spray with cooking spray and then arrange potato wedges on foil. This makes cleanup easy because your potatoes won't stick and it will also ensures they're cooked evenly.

Bake at 400 for about 40 minutes.