Appetizers, Dinner

Roasted Potato Wedges & Garlic Aioli Sauce

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Another post on potatoes. Yes, I know.  I’m addicted, and I can’t help it.  They’re just soooo good!  I love finding new ways to cook them and serve them.  Whether they’re in appetizer form, a side or even made into bread rolls, I absolutely love them (especially with a some sour cream!).  And to be totally honest, I have two more potato recipes that I’ve already tried ready to post…hahah I have mentioned my love for potatoes many times around here.  If you wise to check out some of my favorites,  these mashed potatoes and these rosemary roasted potato chunks are relish.

This recipe here is a super quick side or appetizer!  It has a (very) garlic-y sauce to go with it.  I actually made it with 4 cloves and it was wayyy too much.  But, I re-did it and tasted much better with less.  I usually love garlic so I’m not sure if the garlic I had was extra strong or if it was really too much, but the spice with 4 cloves was REAL!  However, once the proportions were correct, it was a nice, tasty sauce to go along the potatoes.  I didn’t season the potatoes much either because of how strong the sauce is.  But you can season them however you like best. 🙂  Try these and let me know what you think!


 

Roasted Potato Wedges & Garlic Aioli Sauce

INGREDIENTS:

Garlic Aioli:

  • 2 cloves garlic
  • 1 egg
  • 1 TBSP freshly squeezed lemon
  • salt and pepper to taste
  • 1/2 cup olive oil

Roasted Potatoes:

  • 6 large potatoes, cleaned
  • 4 TBSP olive oil
  • salt and pepper to taste
  • 1 tsp paprika (you can also add any other favorite seasonings!)

INSTRUCTIONS:

  1. Preheat oven to 425 degrees.
  2. Cut up the potatoes into wedges.  In a baking dish, season the potatoes with the salt, pepper and paprika and then toss in the olive oil.  Arrange evenly on the dish with the skins down.  Bake for 40-50 minutes until crispy and golden brown.  Do not turn them around.
  3. While those are cooking, place the egg, garlic, lemon and salt and pepper in a food processor and blend until creamy.  Then, with the food processor on, pour the olive oil in a slow stream until fully incorporated and has become thicker.
  4. Serve potatoes drizzled with the sauce or on the side. 🙂

For another great potato recipe, CLICK HERE!

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