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
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- For the Aioli
- 1/2 cup (125 milliliter) mayonnaise
- 1 1/2 teaspoon (7 milliliter) black garlic (mccormick )
- 1 teaspoon (5 milliliter) lemon juice
- 1 tablespoon (15 milliliter) grated parmesan cheese
- 2 teaspoon (10 milliliter) chopped parsley
- For the Potato Wedges
- 2 pound (1 kilogram) Yukon gold potatoes , cut into even wedges
- 1 teaspoon (5 milliliter) Sea Salt Grinder
- 2 tablespoon (30 milliliter) vegetable oil
- 1/2 teaspoon (2 milliliter) Rosemary Leaves
- 1 1/2 teaspoon (7 milliliter) black garlic (mccormick )
- 1 tablespoon (15 milliliter) grated parmesan cheese
- 1 tablespoon (15 milliliter) chopped parsley
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.
NUTRITION INFORMATION
(per Serving)
