I was recently introduced to Wasabi Mayonnaise by my boss, Kelly. He has been suggesting that I try it for years, but I was never a fan of wasabi until recently. Well, I finally added some to an avocado and tomato sandwich last week, and I was instantly smitten – so smitten that I posted on my Facebook page for more ideas for what to do with this amazing mayo. Kelly came through again with the suggestion to use it as a dipping sauce for garlic fries. OF COURSE. Why didn’t I think of that?
…Two days later, done and done!
By the way, a similar situation happened with Pepper Plant sauce earlier this summer. Kelly (and the kids!) have been telling me how great it is for, literally, years, and I never tried it until this June. Again, smitten. I should probably take this as a sign that I need to trust Kelly’s food recommendations! BIG thanks!
Garlic Fries with Wasabi Mayonnaise
serves 2 as a side
adapted from Bon Appetit
1 large baking potato (about 1/2 pound)
1 tablespoon canola oil, plus more for drizzling
Salt and Pepper
2 garlic cloves, minced
2 tablespoons chopped parsley
1-2 tablespoons wasabi mayonnaise
1. Preheat oven to 450. Line a rimmed baking sheet with aluminum foil or parchment paper, and spray with cooking spray (I used olive oil from my Misto sprayer).
2. Cut potatoes lengthwise into thick fries, and dunk into ice water as soon as you cut them.
3. When the oven is ready, dry fries and toss with 1 tablespoon canola oil, salt, and pepper. Arrange in one layer on baking sheet and bake for 15 minutes.
4. After 15 minutes, turn fries over and bake for 10 more minutes. At this point, start to check them every so often to make sure they do not burn. They may need an additional 5 minutes. Cook until golden brown with a few darker spots.
5. When fries are almost ready, combine garlic and parsley with another drizzle of oil in a bowl. Add fries and toss to coat. Serve with a side of wasabi mayo!