Place unpeeled potatoes in a pot and cover with cold water and a tablespoon of salt. Bring to boil then down to a simmer, cooking until just tender. Drain water and leave to cool for a few minutes. Cut wedges lengthways.
For dip, tear the bread into small pieces, place in a food processor then pour in vinegar and allow to soak for a few minutes. Add lemon zest, juice, dill, parsley and aioli and blend until smooth. Season to taste.
Grease a baking tray with olive oil and place on potato wedges. Drizzle with more oil and roast until wedges are crispy. Mix paprika, thyme, salt and pepper for the wedges to be tossed into. Serve with Praise Deli Style Classic Aioli.