My Roasted New Potato Wedges with Smoky Aioli are an inexpensive and tasty side dish, appetizer, or snack that when cooked in a hot oven, can be outrageously delicious.
These potatoes are similar to house fries. House Fries are those special potatoes that you can always count on at your favorite steakhouse restaurant, and I thought I’d make a batch at home, and reminiscence about the simplicity of a truly delightful dish.
New Potatoes, either red or white skinned, have a creamy interior, and roast beautifully in the oven, and a quick wedge-cut provides three distinct edges that can attain golden brown coverage. Potatoes wedges shouldn’t be without a dipping sauce and what better than to serve them with a homemade aioli with a hint of smokiness. A blender is your best friend when it comes to making homemade mayonnaise or aioli. A few egg yolks, a squeeze of lemon and a stream of oil, and you have yourself something trained chefs would be proud of. A pinch of smoked paprika adds a note of smoky flavor to an already dreamy condiment that will enhance these spuds in magical ways.
6 medium new potatoes, cut into wedges
salt & pepper
3 egg yolks
2 teaspoons lemon juice
1/2 cup olive oil
1/4 teaspoon smoked paprika
pinch of salt
cilantro leaves, optional
- Preheat oven to 400 degrees (425 if using a gas oven). Place potatoes on a sheet pan and toss with olive oil, salt and pepper. Roast in the oven for 30-35 minutes, or until deep golden brown.
- While potatoes are roasting, in a blender, add egg yolks and lemon juice. Turn blender on and while blender is running, slowing drizzle in oil, until mixture emulsifies (thickens). Add 1 tablespoon water, paprika and salt and continue to blend until smooth.
- Remove potatoes from oven and place in a serving bowl, along with aioli. Sprinkle with cilantro, if desired. Enjoy!