Crispy Baked Rosemary Fries with Vegan Lemon-Garlic Aioli
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Crispy seasoned oven fries with rosemary with a creamy lemon and garlic infused aioli. Vegan-friendly and free of gluten and dairy!
Recipe type: Vegan, Gluten-Free
Serves: 2-3 servings
  • 3 russet potatoes, scrubbed clean and cut lengthwise into thin strips
  • 2 tablespoons Avocado Oil or another high temperature oil
  • 2 tablespoons chopped rosemary
  • generous sprinkling of salt and pepper
  • Lemon garlic aioli:
  • ½ cup Sir Kensington's Fabanaise Vegan Mayo
  • 2 teaspoons lemon juice
  • ½ teaspoon lemon zest
  • 1 garlic clove, finely minced (about ½ teaspoon)
  • salt and pepper
To Make Lemon-Garlic Aioli:
  1. Into a small bowl, combine mayo, lemon juice, zest and garlic. Season with salt and pepper, to taste. Refrigerate until ready to use.
Crispy Baked Rosemary Fries:
  1. Preheat oven to 450F. Line a rimmed baking sheet with parchment paper or a silicone mat. Place potatoes on the lined pan and drizzle oil over top and sprinkle with rosemary and plenty of salt and pepper. Toss potatoes with your fingers to evenly coat with oil and seasonings.
  2. Place pan into the preheated oven for 15-20 minutes. Remove pan from the oven and flip fries with a spatula. Return to the oven and continue to bake until potatoes are golden brown and crispy. Serve immediately with the aioli.
Recipe by Wife Mama Foodie at