appetizers

Black Garlic Potato Wedges and Aioli

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

  • 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

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)

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