Description
Crispy potato wedges coated with garlic and parmesan, served with a tangy lemon herb aioli. Perfect as a snack or side dish.
Ingredients
Scale
- 4 large russet potatoes
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp dried parsley
- 1 tsp dried dill
- 1 clove garlic, minced (for aioli)
Instructions
- Preheat oven to 425°F (220°C).
- Cut potatoes into wedges and pat dry.
- Toss wedges with olive oil, minced garlic, salt, pepper, and paprika.
- Spread on a baking sheet in a single layer.
- Bake for 25-30 minutes, turning halfway.
- While baking, mix mayonnaise, lemon juice, parsley, dill, and garlic for the aioli.
- Sprinkle baked wedges with parmesan and broil for 2-3 minutes for crispiness.
- Serve hot with lemon herb aioli.
Notes
- For crispier wedges, soak potatoes in cold water for 30 minutes before baking.
- Adjust seasoning to taste.
- Fresh herbs can replace dried herbs in the aioli.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: garlic parmesan potato wedges, crispy potatoes, lemon herb aioli, easy side dish, baked potato recipe