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Spicy potato wedges
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Deliciously seasoned red potato wedges baked to perfection and served with zesty homemade aioli, giving classic pub grub a gourmet twist.
Ingredients:
  • Olive oil, to grease
  • 1kg red rascal potatoes, unpeeled, washed, dried, cut into 2cm-thick wedges
  • 62.50 ml fresh rosemary leaves
  • 1/2 tsp dried crushed hot chillies
  • Sea salt flakes
  • 1 egg yolk
  • 5.90 gm Dijon mustard
  • 125ml (1/2 cup) olive oil
  • 1 tsp finely grated lemon rind
  • 21.00 gm fresh lemon juice
Instructions:
  • Preheat your oven to 180°C. Lightly brush 2 baking trays with oil. In a large bowl, combine potatoes, rosemary, olive oil, and chilli. Season with sea salt and pepper, toss to coat evenly, and spread the mixture onto the prepared trays.
  • Roast the potato mixture in the oven, turning occasionally, until the potato wedges are crisp and light golden, about 50 minutes.
  • For the lemon aioli, combine egg yolk, garlic, and mustard in a small food processor. Blend until smooth. Slowly drizzle in the oil while processing until thick and pale. Mix in lemon rind and juice. Season with salt and pepper to taste. Serve in a bowl.
  • Place the potato wedges elegantly on a platter and accompany them with the zesty lemon aioli.

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