Crisp Rosemary Fries with Aioli, a Healthy and low-fat Recipe

Are you looking for a low-fat, healthful recipe or side dish?

You can serve these Crisp Rosemary Fries with Low-Fat Aioli with or without aioli as a side dish to grilled fish or chicken.

Why not make use of all that garden-grown rosemary and come up with a nutritious breakfast idea that the whole family will enjoy?

Our Rosemary Fries recipe not only tickles the taste buds, but it also uses only whole food ingredients.

Given the size of the wedges, a serving contains roughly 4 pieces or the equivalent of 1 potato.

AuthorSilvia lemon
Preparation Time05 minutes
Cooking Duration55 minutes
Total Time1 hour


  • 3 pounds Idaho potatoes
  • 1/2 cup olive oil not extra virgin or canola oil
  • 3 tablespoons rosemary freshly chopped
  • Salt to taste

Aioli Ingredients

  • 1/2 cup Greek yogurt low fat
  • 1 tablespoon lemon juice freshly squeezed
  • 2 garlic cloves finely minced
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt

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Put whole, unpeeled potatoes in a large pot with cold water, bring to a boil over high heat, and cook until almost soft when pierced with a fork.

To make huge wedge-shaped fries, drain the potatoes, blot them dry with a kitchen towel, and cut them into sections.

Grill Method

Combine the oil, salt, and finely chopped rosemary in a small bowl.

Apply oil to the wedge’s two sides using the grill brush.

Grill food for 4 minutes on each side, or until golden brown and fork-tender, on a medium-hot grill.

Oven Method

Set the oven’s temperature to 425.

Combine the oil, salt, and finely chopped rosemary in a small bowl.

Oil the wedge on all sides with a basting brush. On a baking sheet that is nonstick, arrange potato wedges.

For about 35 minutes, bake the wedges until the outsides are crisp and golden.

For the Aioli

After thoroughly combining all the remaining ingredients, slowly drizzle in the olive oil while stirring.

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