Black Garlic Potato Wedges and Aioli

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.

5m
Prep time
30m
Cook time
210
Calories
12
Ingredients
6
Servings

What you'll need

Black Garlic

Sea Salt Grinder

Sea Salt Grinder

Rosemary Leaves

Rosemary Leaves

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 lb (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

Nutrition information (per Serving)

210Calories
5mgCholesterol
910mgSodium
4gProtein
9gTotal Fat
30gCarbohydrates

Preparation

Preheat oven to 375°F (190°C).
In a small bowl combine all the ingredients for the aioli. Cover and keep refrigerated.
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
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.
Remove potatoes from the oven, sprinkle with parmesan and parsley and gently toss. Serve immediately with the aioli.

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