Baked Italian Fries with Basil-Garlic Aioli

Posted in Dinner

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2 potatoes, washed (leave the skin on!)

butter-flavored cooking spray

1 teaspoon kosher salt

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 Tablespoon grated Parmesan cheese

fresh ground black pepper, to taste

Basil-Garlic Aioli Sauce

1/3 cup light mayonnaise

1/3 cup 0% fat Greek yogurt (such as Fage®)

1 large clove garlic

small handful fresh basil, chopped finely

small handful fresh Italian parsley, chopped finely

juice of a lemon

kosher salt



  • Preheat oven 425 degrees F.
  • Line a baking sheet with parchment paper, aluminum foil, or use a silicone baking mat (this will make for super-easy clean up!) Spray surface with non-stick cooking spray.
  • Cut potatoes into ┬╝ inch thick sticks (first cut into sheets, then sticks!) Lay them out on the baking sheet so they are in a single layer. Spray them liberally with cooking spray, then sprinkle with half the salt, oregano, and garlic powder. Toss them around and spray again with cooking spray, and sprinkle with more the rest of the salt, oregano, and garlic powder. Sprinkle a small amount of pepper on.
  • Bake for 20 minutes, rotate the fries, and bake 20-25 minutes more, until fries are light brown and toasty. Remove fries and sprinkle on the Parmesan cheese. Serve immediately.


  • Mix mayo and yogurt into a small bowl. Grate in garlic, then stir in basil, parsley, and lemon juice. Salt to taste. If dressing needs to be thinned out, use a little more lemon juice or water.
  • Serve as a dip with baked fries, zucchini sticks, carrot sticks or grilled chicken tenderloins.