Baked Seasoned Fries with Skinny Garlic Aioli


Growing up, it wasn't uncommon to have a side of fries or tater tots with our meals-always of the frozen variety.  Since I've moved out, I haven't purchased a bag of frozen fries, and I'm OK with that.  I'd much rather make things from scratch.  So, when we decided that we were having "burgers" this week, my first thought for a side dish was fries, but this time, homemade.  I found a recipe for these fries from Gina's Skinny Recipes.  The mix of flavors from the spice blend that coats the fries is absolutely delicious, as is the super simple dipping sauce.

2 medium Potatoes, washed and dried (I used russet)
2 teaspoons Olive Oil
1 tablespoon Herbs de Provence (I used a combination of rosemary, thyme, and marjoram)
1/4 teaspoon Oregano
1 teaspoon Smoked Paprika
1/4 teaspoon Chili Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Fresh Cracked Black Pepper
Fresh Lime Zest

Cut each potato lengthwise into 1/4 inch slices.  Then, cut each slice into 1/4 inch fries.  In a large bowl, combine the cut potatoes and oil, and toss well.  Add the rest of the ingredients and toss to coat.  Place the fries in a single layer on a lightly greased baking sheet.  Bake, uncovered, at 400 degrees, for about 25 minutes, or until tender crisp, turning once half way through cooking.

For the Garlic Aioli
2 tablespoons Light Mayonnaise (I used safflower oil mayonnaise)
2 tablespoons Fat Free Greek Yogurt
1 Garlic Clove, crushed

Mix the three ingredients in a bowl and serve with fries.