Black Garlic Potato Wedges and Aioli

Black Garlic Potato Wedges and Aioli

Club House Kitchens

By: Club House Kitchens

Made With:

McCormick Gourmet

Crisp and savoury outside and tender on the inside, these Black Garlic-seasoned potatoes are extra-tasty dunked into Parmesan garlic aioli.

Recipe Info

  • Prep Time:

    5m

  • Cook Time:

    30m

  • Servings:

    6

  • User Rating:

Ingredients

  • Aioli
  • 1/2 cup (125 ml) mayonnaise
  • 1 1/2 teaspoon (7 ml) McCormick Gourmet™ Black Garlic Blend
  • 1 teaspoon (5 ml) lemon juice
  • 1 tablespoon (15 ml) grated Parmesan cheese
  • 2 teaspoon (10 ml) chopped parsley
  • Potato Wedges
  • 2 pound (1 kg) Yukon gold potatoes, cut into even wedges
  • 1 teaspoon (5 ml) Club House® Sea Salts Grinder
  • 2 tablespoon (30 ml) vegetable oil
  • 1/2 teaspoon (2 ml) rosemary leaves
  • 1 1/2 teaspoon (7 ml) McCormick Gourmet™ Black Garlic Blend
  • 1 tablespoon (15 ml) grated parmesan cheese
  • 1 tablespoon (15 ml) chopped parsley

Nutrition Information

(per serving)

  • Calories 210
  • Cholesterol 5
  • Protein 4
  • Saturated Fat 1.5
  • Sodium 910

Crisp and savoury outside and tender on the inside, these Black Garlic-seasoned potatoes are extra-tasty dunked into Parmesan garlic aioli.

Key products

A clear glass jar with a gray and black lid holds Mccormick Gourmet™ Mcc Grmt Black Garlic Seasoning 62G, which is a spice blend with a black label displaying the brand and product details, and a light green section highlighting BLACK GARLIC BLEND and MÉLANGE AIL NOIR, accompanied by an illustration of an onion and black garlic.
Golden brown potato wedges are seasoned with Mcc Grmt Black Garlic Seasoning 62G and served on a white platter with a side of creamy dipping sauce.

McCormick Gourmet™ Black Garlic Blend, 62g

A clear glass jar of Mccormick Gourmet™ Mcc Grmt Rosemary Leaves 14G, featuring a black and white label with the McCormick Gourmet logo and text in English and French.
A perfectly seared bone-in ribeye steak seasoned with Mcc Grmt Rosemary Leaves 14G and served alongside a bundle of fresh green asparagus on a white plate.

McCormick Gourmet™ Rosemary Leaves, 14g

A glass jar of Mccormick Gourmet Organic Leaves Rosemary, filled with dried rosemary leaves and featuring a green and black cap.
A plate of roasted lamb chops seasoned with Mccormick Gourmet Organic Leaves Rosemary, served with roasted potatoes and carrots.

McCormick® Organic Rosemary Leaves, 15g

A clear plastic jar with a red lid contains dried rosemary leaves, labeled as Club House Ch Rosemary Leaves 40 G.
A plate of herb-seasoned grilled chicken and roasted red potatoes is garnished with fresh parsley and Ch Rosemary Leaves 40 G for a flavorful meal.

Club House® Rosemary Leaves, 40g

A bag of Club House Organic Rosemary Leaves.
A roasted chicken thigh and root vegetables are seasoned with Ch Organic Rosemary Leaves 14 G for a flavorful and aromatic meal.

Club House® Organic Rosemary Leaves, 14g

Instructions

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl combine all the ingredients for the aioli. Cover and keep refrigerated.
  3. In a stock pot, place raw potato wedges and sea salt. Cover with cold water. Bring potatoes to a boil. Once boiling immediately strain potatoes and transfer to a bowl. Add oil, rosemary and seasoning and toss to coat the potatoes
  4. Arrange potatoes in an even layer on a parchment lined baking tray and bake for 15 minutes. Flip potatoes and continue baking until golden brown, about 10 to 15 minutes longer.
  5. Remove potatoes from the oven, sprinkle with parmesan and parsley and gently toss. Serve immediately with the aioli.

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