Crispy Potato Wedges with Lemon Dill Aioli

These Crispy Potato Wedges were the perfect pairing to our Bacon, Cheddar and Pancetta Burgers. Crispy on the outside, tender on the inside and just the right amount of sweet and spicy from our BBQ Blend. The Lemon Dill Aioli was a nice light dipping sauce and was great on the burgers too!

Start with a couple of nice big Russet potatoes. Cut it into thick wedges and place on baking sheet.

Drizzle with olive oil. Be liberal with the oil, otherwise the potatoes will stick when you try to flip them.

Sprinkle with House Blend and BBQ Rub. SplenDishes BBQ Rub is a sweet and spicy blend of brown sugar, kosher salt, chili powder, black pepper, dry ground mustard, garlic powder and onion powder. Its great on chicken, ribs and pork.

Bake in a 400 degree(f) oven for 20 minutes. Then flip to brown on the other side. Bake another 10-15 minutes or until golden brown and fork tender.

While the potatoes are cooking, let's make the Lemon Dill Aioli. Aioli is traditionally a mayonnaise based sauce, but to cut down the fat, I'm using Greek yogurt. Greek yogurt is tangy and thicker than regular yogurt.

Ahhhh fresh dill....I love it. It's a very pungent herb, but so good with fish and chicken and delicious in dips. You can use as much or as little as you like in this sauce, since I love it, I'm using a lot, about 3 tablespoons, chopped.

Add the dill to the yogurt, a few squirts of lemon juice and 1 teaspoon of rice wine vinegar. Rice wine vinegar is on the sweeter side, so it will cut the acidity of the yogurt.

And about a teaspoon of House Blend.

Combine well and place in the refrigerator until ready to use.

As you can see they make a great side kick to these Bacon, Cheddar and Pancetta Burgers!

Whether you're serving these alongside a magnificent burger or as a Super Bowl appetizer, these Potato Wedges are a win win!

 

RECIPE

POTATO WEDGES WITH LEMON DILL AIOLI

Prep Time: 5 Minutes  Cook Time: 30 Minutes Difficulty: Easy Servings: 4

Ingredients:

Directions:

Preheat oven to 400 degrees(f).

Cut potatoes into thick wedges and place on baking sheet.

Drizzle generously with olive oil then sprinkle with House Blend and BBQ Rub.

Bake for 20 minutes, then flip and bake another 10-15 minutes until crispy, golden and fork tender.

In a small bowl, combine yogurt, dill, lemon juice, vinegar and House Blend. Refrigerate until ready to use.

 

 


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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