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Appetizer Condiments Savory Side Dish Snack  •  April 4, 2022

Roasted Potatoes Wedges with Jalapeño Aioli

Roasted Potatoes Wedges with Jalapeño Aioli
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Roasted Potatoes Wedges with Jalapeño Aioli

Makes 4 servings
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Course Appetizer, Side Dish, Snack
Servings 4 people

Equipment

  • Large pot
  • Blender (or immersion blender)

Ingredients
  

  • 2 ½ pounds Yukon gold potatoes scrubbed clean
  • Kosher salt to taste
  • ¼ cup olive oil
  • 2 tsp smoked paprika
  • Freshly ground black pepper
  • 1 jalapeño chopped
  • 1 scallion chopped
  • 1 egg
  • 3 Tbsp rice vinegar
  • 2 tsp fish sauce
  • 1 tsp kosher salt
  • 1 cup vegetable oil
  • Lime wedges and cilantro leaves for serving

Instructions
 

  • In a large pot, add potatoes and cover with cold water. Place pot over high heat and bring to a boil. Heavily salt the water and reduce heat to medium to maintain a simmer. Simmer until potatoes are just tender. Start checking them after 20 minutes with a fork for tenderness.
  • Once just tender, remove potatoes from water. Let cool until able to handle.
  • Cut potatoes into wedges and place on baking sheet.
  • Gently toss with olive oil, kosher salt to taste, paprika, and black pepper.
  • Bake for 20-30 minutes until deep golden brown.
  • While potatoes bake, make the aioli.
  • Using a blender (or immersion blender), blend jalapeños, scallion, egg, vinegar, fish sauce and salt until smooth. With blender running, slowly stream in oil to create an emulsion. Transfer to a squeeze bottle if desired.
  • Season wedges with more salt if desired. Serve wedges drizzled with aioli, a squeeze of lime and cilantro.
Keyword Potatoes
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Tags

  • Dips
  • Potatoes

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