Potato Wedges with Lemon Aioli

Take chips and aioli to the next level with this homemade seasoning and our creamy Edmonds Aioli dip with a dash of lemon!

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Prep Time: 1 hour Servings: 4
  • 1 kg Agria potatoes, scrubbed and washed

    2 slices Nature's Fresh white bread, crust removed

    2 Tbsp White Wine Vinegar

    zest of 1 lemon

    1 tsp lemon juice

    1 Tbsp fresh chopped dill

    1 Tbsp fresh chopped parsley

    1½ cups Edmonds Classic Garlic Aioli

    olive oil

    1 Tbsp paprika

    1 tsp dried thyme leaves


    1. Preheat oven to 200°C.
    2. Place whole potatoes in a large saucepan. Cover with cold water and bring to the boil. Boil for 10-12 minutes or until tender (test with a skewer). Drain and cool, cut into wedges lengthways.
    3. Tear the bread into small pieces and put into a food processor. Pour vinegar over bread and allow to soak. Add the lemon zest, juice, dill, parsley and aioli and blend until smooth. Season to taste.
    4. Lightly grease a baking tray with olive oil and place potato wedges onto tray. Drizzle with oil and roast in hot oven until wedges are golden and crispy. Prepare seasoning by mixing paprika, thyme and salt and pepper. Toss the hot wedges in the seasoning and serve with lemon aioli dip.

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