Description
Crispy Garlic Potato Wedges Aioli is a delicious and crunchy side dish, perfect for any occasion. These potato wedges are seasoned and baked to perfection, served with a creamy garlic aioli for dipping.
Ingredients
Scale
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
Instructions
- Wash the russet potatoes thoroughly and cut them into wedges.
- Soak the wedges in cold water for about 30 minutes to remove excess starch.
- Drain and pat the potatoes dry, then toss them in a mixture of olive oil, garlic powder, paprika, sea salt, and black pepper.
- Preheat the oven to 425°F (220°C) and spread the seasoned wedges on a baking sheet lined with parchment paper.
- Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.
- While the wedges are baking, mix mayonnaise, minced garlic, lemon juice, and a pinch of sea salt in a small bowl to make the aioli.
- Serve the crispy wedges hot, drizzled with aioli or with aioli on the side for dipping, garnished with chopped parsley.
Notes
- For a vegan version, substitute mayonnaise with a plant-based alternative.
- Sweet potatoes can be used instead of russet potatoes for a sweeter flavor.
- To reheat, place wedges in a preheated oven at 375°F (190°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Crispy Garlic Potato Wedges, Aioli, Side Dish, Baked Potatoes, Appetizer