Roasted Potatoes with Garlic Aioli

• Vegetarian
• Gluten free

• Produce

  • 3 cloves Garlic
  • 1 tbsp Parsley, fresh
  • 6 Potatoes, large

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 2 Salt and pepper

• Oils & Vinegars

  • 3/4 cup Olive oil

Found on jocooks.com

Description

Ingredients

• 3 cloves garlic
• 1 egg
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp chopped fresh parsley
• salt and pepper to taste
• ½ cup olive oil
• 6 large potatoes, cleaned and peeled
• 4 tbsp olive oil
• salt and pepper to taste
• 1 tsp smoked paprika

Directions

• Preheat oven to 425 F degrees.
• Cut up the potatoes into wedges. In a baking dish add the potatoes, season with the salt, pepper and paprika and toss them in the olive oil. Bake uncovered for 45 minutes to an hour or until crispy and golden brown. Do not turn them, they will be crispy on both sides.
• In the mean time, combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
• Serve potatoes drizzled with the garlic aioli, or as a dipping sauce.