Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mike's garlic parmesan steak fries & aioli. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Craving fries but too lazy to leave home? Let me share a recipe on home to transform russet potatoes into spicy garlic parmesan wedges. The key to homemade, baked garlic Parmesan fries is a simple two-step cooking process.
Mike's Garlic Parmesan Steak Fries & Aioli is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Mike's Garlic Parmesan Steak Fries & Aioli is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have mike's garlic parmesan steak fries & aioli using 24 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Garlic Parmesan Steak Fries & Aioli:
- Get Garlic Parmesan Steak Fries
- Take 6 large Idaho Russet Potatoes
- Get 4 tbsp Sun Dried Tomatoes
- Take 1 9.5 oz Bottle Squeezable Garlic Bottle
- Prepare 1 tbsp Dried Rosemary
- Make ready 4 tbsp Dehydrated Red Onions
- Prepare 1/3 cup Shredded Parmesan Cheese
- Make ready 1 tbsp Dried Parsley
- Get 1 tbsp Black Pepper
- Get 1 1/2 tbsp Sea Salt
- Make ready 1 tsp Dried Basil
- Get 1/3 cup High Heat Oil
- Make ready 1 large Ziplock Bag
- Prepare 1 tsp Salt
- Get 1 Garlic Powder
- Prepare Garlic Aioli Dip
- Make ready 2 tbsp Sun Dried Tomatoes
- Get 1 tbsp Dried Parsley
- Take 1 tbsp Lemon Juice
- Make ready 1 tbsp Dried Chives
- Get 4 Garlic Cloves [minced]
- Make ready 1 Salt & Pepper [to taste]
- Get 3/4 cup Mayonnaise
- Prepare 1/2 cup Sour Cream
Thick steak fries, mild battered wing sauce and ranch. Mike's Boardwalk Pizza - Cheese first, sauce second, and then mounds of cheese again! Ancho chile powder gives a little kick to the crisp fries. We've left the skin on the potatoes for added fiber, but feel free to remove it, if you prefer.
Steps to make Mike's Garlic Parmesan Steak Fries & Aioli:
- Quarter potatoes then cut by thirds. Soak in ice water for 10 minutes. This step is important since it will make your fries much crisper.
- Place all ingredients except for Sea Salt and Parmesan Cheese [and only 1/2 of the bottle of sqeezable garlic] in your Ziplock bag and massage well.
- Line a baking sheet with tinfoil and spray lightly with Pam.
- Mix all potatoes in your Ziplock bag and massage well again.
- Place on baking sheet separately and sprinkle remaining garlic-olive oil mixture in bag on top of potatoes.
- Sprinkle additional dried parsley, garlic powder, 1/2 of your sea salt and lastly, 1/2 of your Parmesan Cheese on top of potatoes. Lightly spray Pam the tops of potatoes to fully attach your additional seasonings.
- Bake at 450° for 15-20 minutes. Flip potatoes over and sprinkle additional dried parsley-garlic powder and remaining sea salt and Parmesan Cheese. Lightly spray with Pam once again. Bake for an additional 15-20 minutes or until browned. I use a T-Fal convection fryer for this that works well.
- Serve with Garlic Aioli Dip. Simply mix all Aioli ingredients and chill.
Our granulated garlic has a texture that blends with the Parmesan and breadcrumbs to make a perfect topper on steak, chicken and fish. Re-create a classic steak house favorite in your home with this rich, crisp crust that envelops any piece of meat with garlic flavor and aroma. How to Make Steak With Creamy Garlic Parmesan Sauce. Make restaurant-style fried rice at home! It may sound and look intimidating, but preparing fried rice is quite simple.
So that is going to wrap this up for this special food mike's garlic parmesan steak fries & aioli recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
