Categories: Fries

Ingredients

• 1 head garlic
• 1/2 cup mayo
• 2 tbsp. parsley, chopped
• 2 tbsp. dried porcini mushrooms
• 1 tsp kosher salt
• 1 lb. frozen potato wedges

Directions

1. Put garlic (top cut off) on a sheet of foil; drizzle with olive oil and wrap. Roast at 400 until soft, 30 minutes. Let cool slightly. Squeeze the garlic out of the skins; mash with mayo and parsley. Pulse dried mushrooms in a spice grinder until powdery; toss with kosher salt. Bake potato wedges, as directed; toss with the porcini salt. Serve with the garlic mayo.

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