Description
Crispy roasted potato wedges paired with a flavorful garlic aioli, perfect as a side dish or snack.
Ingredients
Units
Scale
Garlic Aioli
- 3 cloves garlic
- 1 egg
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1/2 cup olive oil
Roasted Potatoes
- 6 large potatoes, cleaned and peeled
- 4 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
Instructions
- Preheat the oven: Start by preheating your oven to 425℉.
- Prepare the potatoes: Cut the potatoes into wedges. In a baking dish, add the potato wedges, then season with salt, pepper, and smoked paprika. Toss the potatoes well in olive oil to coat them evenly.
- Bake the potatoes: Place the baking dish in the oven and bake uncovered for 45 minutes to an hour, or until the potato wedges are crispy and golden brown. Avoid turning the potatoes as this will allow them to crisp up on both sides.
- Make the garlic aioli: While the potatoes are baking, combine garlic, egg, lemon juice, parsley, salt, and pepper in a food processor or blender, and puree until smooth. Gradually add the olive oil in a slow stream while processing until the mixture thickens into an emulsion.
- Serve: Serve the potatoes hot, drizzled with the garlic aioli, or use the aioli as a dipping sauce on the side.
Notes
- You can use baby potatoes instead of large ones, if preferred.
- For a spicier kick, add a pinch of cayenne pepper to the potatoes before roasting.
- If the garlic flavor in the aioli is too strong, consider roasting the garlic beforehand to mellow its taste.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 2g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 41mg
