These Oven-Baked Garlic Fries with Spicy Paprika Aioli are the MOST EPIC garlic fries ever. Loaded with flavors, easy to make and done in a little over 30 minutes. Serve this dish as a tapas appetizer or even as a side dish. Either way you go, these garlic fries will rock your palate.
What really takes this dish to the next-level is the spicy paprika aioli. Loaded with an array of flavors and beyond easy to make. Instead of making the aioli from scratach, I used some store-bought mayonnaise and turned it into an incredible aioli dipping sauce. Folks, it does not get easier than this!
To give the aioli that spicy kick, I used some hot smoked Spanish paprika. In this recipe I used a Spanish paprika from The Great American Spice Company. Guys, this is an INCREDIBLE hot smoked Spanish paprika. It has the perfect balance of spiciness and smokiness, giving this dish an explosion of flavors.
TIPS & TRICKS to make this recipe: To make the fries I used yukon gold potatoes, just because they have a great texture & flavor, but you can use whatever type of potatoes you like. I also used low-fat mayo to make the aioli, but you can use regular mayo. Importat to make sure the fries are all in a single layer when you bake them, that way they all cook evenly.
Key Ingredients & Cookware I used in this Recipe:
HOT SMOKED SPANISH PAPRIKA
Watch the Video Below on how to make Oven-Baked Garlic Fries with Spicy Paprika Aioli
Oven-Baked Garlic Fries with Spicy Paprika Aioli
FOR THE POTATOES:
- 2 large yukon gold potatoes
- 2 tbsp extra virgin olive oil
- 2 tsp garlic powder
- 3/4 tsp fine sea salt
- 1/2 tsp freshly cracked black pepper
FOR THE SPICY PAPRIKA AIOLI
- 1/2 cup mayonnaise
- 1 large clove garlic
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 1/2 tsp hot smoked Spanish paprika
- pinch sea salt
- pinch black pepper
- freshly chopped parsley
Wash and pat dry 2 large yukon gold potatoes, cut about a 1/4 inch from the ends of each potato and cut the potatoes into vertical slices that are a 1/4 inch thick, then cut french fries from each slice that are a 1/4 inch apart, add to a large bowl
Drizzle in 2 tablespoons of extra virgin olive oil into the potatoes, 2 teaspoons of garlic powder, 3/4 teaspoon of fine sea salt and 1/2 teaspoon of freshly cracked black pepper, toss together until well combined
Add the potatoes into a baking tray lined with foil paper, make sure they are all in a single layer, add to a preheated oven, bake + broil option 250 C - 475 F
While the potatoes are in the oven make the spicy garlic aioli, add 1/2 cup fo mayonnaise into a bowl, shred in 1 large clove of garlic, 1 tablespoon of extra virgin olive oil, 1 teaspoon of lemon juice, 1/2 teaspoon of hot smoked Spanish paprika and season with sea salt & freshly cracked black pepper, whisk together until well combined and set aside
After 25 to 30 minutes remove the potatoes from the oven
Transfer the spicy aioli into a small bowl and add to a dish, add the garlic fries into the plate and garnish with freshly chopped parsley, enjoy!
Get the Hot Smoked Spanish Paprika that I used to make this recipe.
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.