Skillet Fries with Gremolata and Aioli


  • 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


  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 the 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 a bowl of aioli for dipping.
  1. Combine all ingredients and reserve, refrigerated.
  1. Combine all ingredients and reserve, refrigerated.
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Yield: 4 servings

Mike Lata
Charleston, S.C.

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