Crispy fries from the freezer become dinner when paired with a quick garlic aioli and a sharp salad. This shelf gives you the main in minutes, leaving time to make a proper sauce that turns it into something you want to eat.

Serves 2. 25 minutes, 10 at the stove.

About 1360 calories a serving, 20 g protein, 208 g carbohydrate, 53 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1/4 cup oil in a small saucepan over medium heat. Slice 4 garlic cloves thin and add them to the oil, stirring often until they turn golden at the edges, about 4 minutes, then pour the garlic and oil into a bowl and let cool for 2 minutes.5 min
2. Whisk 1 egg yolk with 1/2 teaspoon salt in a separate bowl. Add the cooled garlic oil a few drops at a time while whisking until the mixture thickens, then add the remaining oil in a thin stream, whisking constantly, until the aioli is pale and holds its shape; squeeze in juice from half the lemon and season with 1/4 teaspoon pepper.
3. Spread the fries on a baking sheet and bake at 425°F [220°C] for 18 to 20 minutes, shaking the pan halfway through, until golden and crisp at the edges.20 min
4. Divide the fries between two plates and serve with the aioli and lemon wedges on the side.

Note Swap the egg yolk for 2 tablespoons of mayonnaise if you prefer to skip the raw yolk. Aioli keeps covered in the refrigerator for three days. Serve with a bitter green salad dressed with lemon juice and salt, or halved cherry tomatoes if you have them.