Parmesan Potato Wedges with Lemony Aioli
Crispy grilled potato wedges tossed with Parmesan and parsley pair perfectly with a zesty Parmesan aioli — a simple, flavorful side that’s just as good hot off
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.earthfare.com.
Cooking tools:
- Grill
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 3 ounces Nordic Creamery Parmesan cheese, grated and divided (2/3 cup)
- 1/4 cup olive oil
- 4 large russet potatoes, cut into wedges (about 2 1/2 pounds)
- Salt
- pepper
- 1/4 cup minced fresh parsley
- 1 cup mayonnaise
- 1/4 cup lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
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