Potato Wedges with Salad and Aioli

Step 1

Preheat the oven to 425°F. Cut the 4 potatoes into wedges and place them in a large bowl.

Step 2

Toss the wedges with 2 tbsp olive oil, 1 tsp paprika, and 1/2 tsp salt. Spread them on a baking sheet in a single layer.

Step 3

Roast for 25-30 minutes, flipping halfway, until golden and crisp on the edges.

Step 4

While the wedges roast, make the aioli: mix 1/2 cup mayonnaise, 1 minced garlic clove, and a pinch of salt in a small bowl.

Step 5

In a large bowl, toss the 4 cups salad greens with the remaining 1 tbsp olive oil and a pinch of salt.

Step 6

Divide the salad between plates, top with the hot wedges, and drizzle with the 2 tbsp balsamic glaze.

Step 7

Serve with the aioli on the side for dipping.