Happiest of New Years to all of you!
One of my goals this year is to get back on track with my site here, because lets face it, I’ve been MIA! With good reasons though…so I can’t beat myself up too much! With Baby O almost sleeping through the night, I am less of a zombie now a days so I can actually formulate some words together! And cook again…which I have been majorly slacking in, too.
Over Christmas, my 2 favorite cousins and I did some returning at Nordstrom’s and happened to stop into Bistro N for a little snack. If you haven’t been there, I highly suggest. Delicious food, especially their Pom Frittes (fancy wording for french fries!). I have been talking about them to my husband since and needed to make some of my own.
This recipe is insanely easy and the aioli dip is highly addictive! You will want to eat it on everything but first try it with the fries, UNREAL!
Kalamata Olive Aioli Dip & Herb Fries
- 1 cup Kalamata Olives
- 2 cups Mayo
- 2 TBS Fresh squeezed lemon juice
- 2 TBS (or small head) Roasted Garlic
- Salt & Pepper to taste
- Frozen Thin Cut Fries (or you can make your own!)
- 1 TBS Fresh chopped Parsley
- Fresh grated Parmesan
- Kosher Salt – don’t skimp on it either!
Preheat oven to 400 degree.
Cut the top of the garlic off and drizzle with olive oil. Wrap it in aluminum foil and bake for 45 minutes or until soft.
In a food processor, add olives, mayo, lemon juice and the roasted garlic. Grind it up nice till its a purple color. I like it with small chunks of olives, but you can totally puree it. Refrigerate before serving.
Bake fries as instructed. Once done, immediately toss it with kosher salt. Top with fresh parsley, grated cheese and serve with chilled Kalamata Olive Aioli.