Description
Crispy, golden roasted potato wedges paired with a creamy, homemade garlic aioli for dipping. This restaurant-quality side dish combines simple ingredients for a flavor-packed experience that’s both rustic and elegant.
Ingredients
Units
Scale
For the Garlic Aioli
- 3 cloves garlic
- 1 egg
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 1/2 cup olive oil
For the Roasted Potatoes
- 6 large potatoes, cleaned and peeled
- 4 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
Instructions
- Prepare the Oven – Preheat your oven to 425°F (218°C). This high temperature is crucial to achieve the crispy exterior on the potatoes while maintaining a fluffy interior. Make sure your oven is fully preheated before adding the potatoes for the best results.
- Prepare the Potatoes – Cut the peeled potatoes into even-sized wedges. Place them in a baking dish, then season with salt, pepper, and smoked paprika. Drizzle with olive oil and toss until all wedges are evenly coated with oil and seasonings. Arrange in a single layer to ensure even browning.
- Bake the Potatoes – Place the baking dish in the preheated oven and bake uncovered for 45 minutes to 1 hour, or until the potatoes are crispy and golden brown. Do not turn or flip the potatoes during baking—they will naturally become crispy on both sides from the hot pan and oil.
- Make the Aioli – While the potatoes are roasting, prepare the garlic aioli. In a food processor or blender, combine the garlic, egg, lemon juice, parsley, salt, and pepper. Purée until smooth. With the machine running, slowly add the olive oil in a thin stream until the mixture thickens and emulsifies into a creamy sauce.
- Serve and Enjoy – Once the potatoes are golden and crispy, remove them from the oven. Serve immediately with the garlic aioli, either drizzled over the top or as a dipping sauce on the side.
Notes
- For food safety, use pasteurized eggs or egg products for the aioli to reduce the risk of salmonella.
- The aioli can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
- For extra flavor, try adding herbs like rosemary or thyme to the potatoes before roasting.
- Make sure potatoes are evenly cut for consistent cooking.
- If you prefer a lighter option, you can use half mayonnaise and half Greek yogurt as the base for the aioli instead of the raw egg method.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 475
- Sugar: 3g
- Sodium: 340mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 47mg
