appetizers

Black Garlic Potato Wedges and Aioli

Name: Black Garlic Potato Wedges and Aioli
Prep time: 5 min
Cook time: 30 min
Yield: 6
Ingredients: For the Aioli; 1/2 cup (125 ml) mayonnaise; 1 1/2 tsp (7 ml) black garlic (mccormick ); 1 tsp (5 ml) lemon juice; 1 tbsp (15 ml) grated parmesan cheese; 2 tsp (10 ml) chopped parsley; For the Potato Wedges; 2 lb (1 kg) Yukon gold potatoes cut into even wedges; 1 tsp (5 ml) sea salt grinder (club house); 2 tbsp (30 ml) vegetable oil; 1/2 tsp (2 ml) rosemary leaves (mccormick ); 1 1/2 tsp (7 ml) black garlic (mccormick ); 1 tbsp (15 ml) grated parmesan cheese; 1 tbsp (15 ml) chopped parsley

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

5 min

PREP TIME

30 min

COOK TIME

210

CALORIES

12

INGREDIENTS

6

Servings

Ingredients
Preparation
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INGREDIENTS

For the Aioli
1/2 cup (125 ml) mayonnaise
1 1/2 tsp (7 ml) Black Garlic
1 tsp (5 ml) lemon juice
1 tbsp (15 ml) grated parmesan cheese
2 tsp (10 ml) chopped parsley
For the Potato Wedges
2 pound (1 kg) Yukon gold potatoes cut into even wedges
1 tsp (5 ml) Sea Salt Grinder
2 tbsp (30 ml) vegetable oil
1/2 tsp (2 ml) Rosemary Leaves
1 1/2 tsp (7 ml) Black Garlic
1 tbsp (15 ml) grated parmesan cheese
1 tbsp (15 ml) chopped parsley

What you'll need

Preparation

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.