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: Sunday Table

Category: Appetizers

Cuisine:

Difficulty: EASY

Prep. Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Servings: 4 Serves

Calories: 413 kcal per serving

Ingredients

⅛ - Table Salt
⅛ - Olive oil
⅛ - Garlic
⅛ - Dry grated parmesan
⅛ - Red or Cayenne Pepper
⅛ - Fresh Lemon Juice
⅛ - Mayonnaise
⅛ - Olive oil
⅛ - Table Salt
⅛ - Sugar
⅛ - Cumin Seed
⅛ - Poppy seed dressing
⅛ - Garlic
⅛ - Jalepeno peppers
⅛ - Parsley
⅛ - Cilantro
⅛ - Black Pepper
⅛ - Paprika
⅛ - Onion Powder
⅛ - Garlic Powder
⅛ - Vegetable Oil
⅛ - Russian Dressing

Instructions

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