Baked Rosemary Wedges & Garlic Aioli

• Vegetarian
• Gluten free

• Produce

  • 1 Garlic clove, large
  • 1 kg Potatoes
  • 2 tbsp Rosemary, fresh leaves

• Refrigerated

  • 3 Egg yolks

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 Salt & pepper

• Oils & Vinegars

  • 4 tbsp Coconut oil
  • 5 tbsp Sunflower oil or coconut oil

Found on dishbydish.net

Description

Ingredients

• 1 kg of potatoes
• 2 tablespoons of fresh rosemary leaves
• 4 tablespoons coconut oil
• salt & pepper to taste
• 3 egg yolks
• 1 tablespoon of lemon juice
• 1 large garlic clove, peeled & roughly chopped
• salt & pepper to taste
• 5 tablespoons of sunflower oil or coconut oil

Directions

• Wash the potatoes and cut them into finger-sized wedges (the more rustic the better)
• Fill a large pot with generously-salted water and bring to a boil
• Once water starts boiling, place the potato wedges in the boiling water for 3 minutes
• After three minutes, drain the potato wedges of the water
• Pre-heat oven to 480 deg Fahrenheit (250 deg Cel)
• Toss potato wedges in coconut oil until evenly coated
• Place wedges in a baking tray, sprinkle the fresh rosemary leaves over the wedges, and let them bake for at least 90 minutes, flipping them every 30 minutes.
• When the potato wedges are baking, start with the garlic aioli by placing the egg yolks, lemon juice, chopped garlic clove and oil in the bowl of a blender.
• Blend the ingredients well until a homogeneous mixture is formed. Check for taste and add salt and pepper accordingly.
• Serve potato wedges hot from the oven accompanied by garlic aioli