Imagine sinking your teeth into perfectly golden, herb-infused potato wedges that are crispy on the outside, tender on the inside, and accompanied by a creamy, zesty garlic aioli. This isn't just another side dish - this is a culinary adventure that transforms ordinary potatoes into an extraordinary gastronomic delight that will have your family and friends begging for more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash the potatoes thoroughly and pat them dry with a clean kitchen towel. Cut each potato into even-sized wedges, approximately 1-inch thick, ensuring uniform cooking.
- In a large mixing bowl, combine olive oil, chopped fresh rosemary, salt, and black pepper. Toss the potato wedges in this mixture, making sure each wedge is evenly coated with the seasoned oil.
- Spread the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows each wedge to crisp up and brown evenly.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, turning the wedges halfway through cooking to ensure even browning and crispiness on all sides.
- While the potatoes are baking, prepare the garlic aioli. In a small bowl, combine mayonnaise, minced garlic, lemon juice, and a pinch of salt and pepper. Whisk until smooth and well combined.
- Check the potato wedges for doneness by piercing with a fork. They should be golden brown on the outside and tender on the inside.
- Remove the potato wedges from the oven and let them rest for 2-3 minutes to cool slightly.
- Transfer the rosemary potato wedges to a serving platter and serve immediately with the garlic aioli on the side for dipping.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Idaho for the crispiest results.
- Pat potatoes completely dry before seasoning to ensure maximum crispiness.
- Don't overcrowd the baking sheet - give each wedge space to brown evenly.
- Flip wedges halfway through cooking for uniform golden color.
- Fresh rosemary makes a huge difference compared to dried herbs.
- For extra crispiness, you can par-boil wedges for 3-4 minutes before baking.
- Let the aioli sit for 10-15 minutes before serving to allow flavors to meld.
- Serve immediately after baking for the best texture and temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: g
Cholesterol: 10mg
