Skinny Fries with Roasted Garlic Aioli.

The other day I was kinda hungry, not the ravenous type of hunger where it has you opening all the cupboard doors, in the hope that something delicious will miraculously jump out and spontaneously pop into your mouth. No, it was more like the hunger where you want to kick back and slowly munch your way through something addictive and delicious.

Now, I don't want to claim responsibility for the fact that you will totally just keep on popping one after the other into your mouth..... Yes, they are that addictive.... but also, if you make the garlic aioli, not only will you transmit garlic for a couple of hours.... You will go back for more... I promise ;-)

Ingredients:

5-6 cloves of garlic.

7-8 tablespoons of light mayonnaise.

5-6 large potatoes, I just used standard white potatoes.

Drizzle of extra virgin olive oil.

Method:

Pre-heat oven to 200 degrees Celsius.

Take a generous amount of tin foil and scrumple and shape it until it resembles a small bowl. Place inside the garlic cloves and drizzle with a small amount of olive oil. Close the edges of the foil around the garlic cloves, covering them.

Place them on a small baking try in the top of the oven for 40 minutes to cook through.

Next, peel and very finely chop the potatoes into thin strips and put them into a bowl.

Add a drizzle of extra virgin olive oil and with your clean hands, turn them over in the bowl, so that all the potato strips get a generous coating of oil.

Once the potato has been evenly coated in the olive oil, on a baking tray, lay them in an even layer. You, may need to bake two batches, depending on how much potato you have. This is no bad thing... Double the joy ;-).

Place the baking tray with the potato into the oven, and allow to bake for 20 mins. After this time, take them out of the oven and turn them over and move them about a bit. Add the tray back to the oven for a further 20 mins.

What you should find is that some of the fries will be crunchy and crispy, whilst some will be soft and brown.... A killer combo!

To make the Garlic Aioli is really quite simple. Take 7-8 tablespoons of the mayonnaise of your choice and put into a bowl. When you take the potatoes from the oven, also remove the foil which contains the garlic cloves.

Allow the garlic to cool slightly and gently squeeze the soft, squidgy garlic centre into the Mayo. With a spoon stir the soft garlic into the Mayo. A la Aioli is complete. My personal challenge to you, is that you don't devour it all in one go .... Like someone I know..... Who me? Never..... Lol ;-)