• 20
  • Serves

Potato Wedges with Lemon Aioli Dip

Take chips and aioli to the next level with this homemade seasoning and aioli dip

What You'll Need

  • 1 kg kipfler potatoes, scrubbed and washed
  • 2 slices Wonder White white bread, crust removed
  • 2 tbsp Cornwells White Wine Vinegar
  • zest of 1 lemon
  • 1 tsp lemon juice
  • 1 tbsp fresh chopped dill
  • 1 tbsp fresh chopped parsley
  • 1½ cups Praise Deli Style Classic Aioli
  • olive oil
  • 1 tbsp paprika
  • 1 tsp dried thyme leaves

What to Do

  1. Preheat oven to 200°C.
  2. Place whole potatoes in a large saucepan. Cover with cold water and bring to the boil. Boil for 10-12 minutes or until tender (test with a skewer). Drain and cool, cut into wedges lengthways.
  3. Tear the bread into small pieces and put into a food processor. Pour vinegar over bread and allow to soak. Add the lemon zest, juice, dill, parsley and aioli and blend until smooth. Season to taste.
  4. Lightly grease a baking tray with olive oil and place potato wedges onto tray. Drizzle with oil and roast in hot oven until wedges are golden and crispy. Prepare seasoning by mixing paprika, thyme and salt and pepper. Toss the hot wedges in the seasoning and serve with lemon aioli dip.