Potato Wedges With Smoky Aioli
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
39
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Place a large rimmed baking sheet in the oven; preheat the oven to 425 degrees F
2
Wash the potatoes well, then pat them dry
3
Cut each potato lengthwise into 1-inch-thick wedges
4
Toss the wedges with 1 tablespoon of the oil, 1 teaspoon salt and some pepper
5
Carefully remove the hot baking sheet from the oven and brush it lightly with oil
6
Arrange the wedges, cut-side-down, on the sheet in a single layer
7
Bake until the underside is golden brown and not sticking to the baking sheet, about 25 minutes
8
Use a metal spatula to loosen and flip the potatoes, then continue to bake until golden brown and crisp all over, about 20 minutes more
9
Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over low heat
10
Add the garlic and cook, stirring often, until golden, about 3 minutes
11
Add the paprika and cook 30 seconds, stirring
12
Remove from the heat and cool slightly; then stir the mixture into the mayonnaise
13
Sprinkle the potato wedges with parsley and serve with the aioli for dipping