Oven Fries with Spicy Pesto Aioli are a bright, tasty summer side that pairs perfectly with burgers, steaks, fish, chicken or anything else on the grill.
“I haven’t bought frozen French fries since I discovered this easy oven fries recipe well over a year ago. … Another winning recipe!”
My basil goes wild every summer, so I look for new ways to use it. Most years I make a big batch of pesto and then search for tasty ways to use it through the winter. Oven Fries with Spicy Pesto Aioli is one of my favorite ways to put pesto to work—crispy, golden potato wedges with a bright, herb-forward aioli.
When fresh basil isn’t in season, frozen pesto can do the job—though fresh is preferable when available. This recipe works any time of year and turns simple potatoes into a memorable side.
How to make Oven Fries with Spicy Pesto Aioli:
For the fries, I prefer large Russet potatoes for their fluffy interior and crisp edges, but large Red Bliss or Yukon Gold also work if you prefer a waxier texture.
- Cut potatoes (peeled or unpeeled) into wedges.
- Toss the wedges with olive oil, salt, pepper, garlic powder and onion powder. These dried spices add depth when roasting.
- Arrange the wedges on a nonstick baking sheet or line a pan with nonstick aluminum foil.
- Place each wedge so one flat, cut side touches the baking sheet to promote browning.
While the potatoes roast, prepare the spicy pesto aioli.
- Lightly toast the pine nuts in a dry nonstick skillet over medium heat, tossing frequently. You only need a light toast to bring out their flavor—avoid over-browning.
- Combine the basil, toasted pine nuts, jalapeño (optional or seeded to reduce heat), mayonnaise, grated Parmesan, garlic and lemon juice in a food processor or blender. Process until smooth, then season with salt to taste.
We started adding jalapeño to pesto a few years ago and now it’s a regular addition. If you prefer milder aioli, omit the jalapeño or remove its seeds before blending.
The result is an herbaceous, slightly spicy aioli that complements the crispy, roasted fries. Serve immediately, sprinkling the fries with freshly grated Parmesan just before plating for a touch of salty richness.
- Sprinkle the fries with freshly grated Parmesan just before serving and enjoy with a generous dollop of spicy pesto aioli.
More potato recipes to try
- Perfect Roasted Potato Wedges
- Cheddar and Bacon Twice-Baked Potatoes
- Spinach Parmesan Ranch Twice-Baked Potatoes with Parmesan Crumb Topping
- Southwestern Sweet Potato Wedges with Avocado-Cilantro Sour Cream
Oven Fries with Spicy Pesto Aioli
Equipment
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Vegetable Peeler
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Chef Knife
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Cutting Board
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Rimmed Sheet Pan
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Food Processor
Ingredients
Oven Fries
- 5 pounds Russet potatoes, peeled and cut into 6–8 wedges each
- 1/2 cup olive oil (approximately)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Salt and freshly ground black pepper, to taste
Aioli
- 4 cups fresh basil leaves
- 2 jalapeño peppers, seeded if desired
- 1 1/2 cups mayonnaise
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup pine nuts, lightly toasted
- 5 cloves garlic, coarsely chopped
- 1 large lemon, juiced
- Salt, to taste
Instructions
Oven Fries
- Preheat oven to 375°F. Toss potatoes with olive oil, onion powder, garlic powder, salt and black pepper. Spread the wedges on two nonstick baking sheets (or line with nonstick foil) with space between pieces. Place each wedge so a flat cut side is face down.
- Bake 45–50 minutes, flipping once, until golden brown and tender.
Aioli
- Meanwhile, combine aioli ingredients in a food processor or blender and process until smooth. Adjust seasoning with salt and lemon juice if needed. Serve alongside the hot fries.
Notes
- Aioli can be made up to one day ahead. Refrigerate until ready to serve.
Nutrition
Calories: 739 kcal
Carbohydrates: 57 g
Protein: 12 g
Fat: 54 g
Nutritional values are estimates and will vary depending on ingredients and portion sizes. Adjust for dietary needs.
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