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Ingredients
- Smoky Garlic Aioli Dip
- 30ml MONIN Smoked Oak Syrup
- 15ml Le Concentre de MONIN Lemon Rantcho
- 2 nos Egg yolks
- 1 tsp Dijon mustard
- 6 cloves Garlic (minced)
- 200ml Olive oil
- Salt and black pepper to taste
- Potato Wedges
- 4 nos Large russet potatoes
- 3 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Paprika powder
- 2/1 tsp Onion powder
- 1 spring Rosemary herb
- Salt and pepper to taste
- Garnishing
- 3 springs Rosemary herbs
Preparation
- For Smoky Garlic Aioli Dip
- In a mixing bowl, combine MONIN Smoked Oak Syrup, Le Concentre de MONIN Lemon
Rantcho, egg yolks, dijon mustard and minced garlic
- Whisk the ingredients together until well combined
- While whisking continuously, slowly drizzle in the olive oil in a steady stream until the mixture
emulsifies and thickens into a smooth aioli
- Season the aioli with salt and white pepper, adjusting to taste as needed
- Once the desired consistency and flavour are achieved, transfer the smoky garlic aioli to a
serving dish
- For Potato Wedges
- Halve each potato lengthwise, then slice into four wedges
- Put the wedges in a large bowl, add olive oil and spices
- Mix well to ensure all wedges are coated
- Place the coated wedges in the air fryer basket
- Air fry at °180C for 30-20 minutes until fork-tender and crispy outside
- Remove from air fryer, sprinkle with rosemary herbs, and serve with dip
- Serve with leafy salad greens, tomato wedge and sauce
