Potato Wedges With Zhoug + Garlic Aioli

These crispy potato wedges are perfectly seasoned with garlic powder, onion powder, smoked paprika, salt, and pepper. To take the flavor to the next level, serve them with two delicious dips: zhoug and garlic aioli. Zhoug is a Middle Eastern herb sauce made with cilantro, parsley, jalapenos, garlic, lemon juice and zest, cumin, and olive oil. It's a flavorful and spicy sauce that adds a kick to the potatoes. The garlic aioli is a creamy and tangy dip made with mayo or Greek yogurt, lemon juice, cayenne pepper, parmesan, garlic, olive oil, salt, and pepper. Together, these dips make the perfect accompaniment to the crispy and tender potato wedges.

Author: Jane Doe

Category: Appetizers

Cuisine: Other

Difficulty: Easy

Prep. Time: 25 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours 10 minutes

Servings: 4 Serves

Calories: 837 kcal per serving

Ingredients

Potato Wedges

2 Pound - Yukon Gold Potatoes
¼ Gram - Flavorless Oil
1 Gram - Garlic Powder
½ Gram - Onion Powder
½ Gram - Smoked Paprika
1 Gram - Salt And Pepper, To Taste

Zhoug Sauce

2 Gram - Cilantro
1 Gram - Parsley
30 Gram - Jalapenos, Depending On Spice Preference
15 Gram - Cloves Garlic
10 Gram - Zest + Juice Of Lemon
½ Gram - Cumin
1 Gram - Pinch Sugar
1 Gram - Salt And Pepper, To Taste
¼ Gram - Olive Oil

Garlic Aioli

¼ Gram - Mayo Or Plain Greek Yogurt
1 Gram - Lemon Juice
¼ Gram - Cayenne Pepper
⅓ Gram - Parmesan, Shredded
10 Gram - Cloves Garlic, Chopped
2 Gram - Olive Oil
1 Gram - Salt And Pepper, To Taste

Instructions

Potato Wedges

Cut potatoes into 8 wedges. Place potato wedges in a bowl of cold, salted water. Let soak for a couple hours over overnight. This will make the wedges super crispy!
Preheat oven to 400*F. After soaking potatoes, drain and add to a pot of boiling water. Boil for about 6 minutes, or until you can just pierce potatoes with a fork – they should not be mushy. Drain well.
Toss potatoes with oil, garlic powder, onion powder, paprika, salt and pepper. Place on a baking sheet, and bake for 20 minutes. Flip potatoes and cook for another 20-25 minutes until crisp. Serve with aioli and zhoug!

Zhoug Sauce

In a food processor, combine cilantro, parsley, jalapenos, garlic, lemon zest, lemon juice, cumin, sugar, salt, and pepper. Pulse until everything is chopped up. While the processor is running, drizzle in the olive oil until combined. Serve.
*Sometimes I use 2, which doesn’t yield a super spicy sauce. I’d say my favorite is 4. If you’re super sensitive to spice, just use 1. You can take the seeds out if you prefer, but I leave them in!

Garlic Aoli

In a small bowl, combine mayo or Greek yogurt, lemon juice, cayenne, parmesan, garlic, salt, and pepper. Whisk in olive oil. Serve.

Nutrition