Potato Wedges with Salad and Aioli
Crispy oven-baked potato wedges served with a fresh green salad and a quick homemade garlic aioli. A simple, satisfying weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 350
- Protein
- 5g
Ingredients
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Open the appInstructions
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.
Tools you’ll need
- baking sheet
- large bowl
- small bowl
- knife
- cutting board
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