http://www.domestifluff.com/2009/07/rosemary-thyme-oven-fries/
I keep thinking about the garlic-lemon aioli that I made for Christmas Eve dinner. It was SO yummy that I desperately want an excuse to make it again for another dinner party, and I found one in these heavenly rosemary-thyme oven fries. Wouldn’t they be tasty dipped into garlic-lemon aioli? I love all those herbs and spices together.
The flavors in both components are strong, so serve them with salmon cooked simply with salt and pepper, your favorite vegetable and a nice bread. Or, to make the menu gluten-free, just leave the bread out. It’s a casual family-style dinner, but you won’t be able to make it ahead. To make up for that, prepare dessert earlier with something easy, like cookies.
Rosemary and Thyme, Garlic and Lemon Menu
Main Courses:
- Rosemary-Thyme Oven Fries, served with Garlic-Lemon Aioli
- Salmon, such as this, this or this recipe
- Vegetables and Warm Bread
Dessert:
- Cookies, such as Brown Butter Peanut Butter Chocolate Chunk Cookies or Jam-Filled Sugar Cookies
Your scrumptious fries would also perfectly complement this recipe for juicy roast chicken, where I substituted butter (with a dash of olive oil) for margarine, and added fresh thyme, rosemary, finely chopped garlic, sliced onions, and lemon juice to the salt and pepper rub:
http://allrecipes.com/Recipe/Juicy-Roasted-Chicken/Detail.aspx
Lovely! The aioli would be wonderful on chicken too. Great idea!
Fie! I’m still dreaming about the herbal, salted crackle of these fries days after posting; serendipitously I came across a recipe for buttered rosemary rolls on The Pioneer Woman that has done nothing to mitigate this unfortunate obsession:
http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/