Drink responsibly

FR
MONIN India

Are you of legal drinking age in your country?

You are not old enough to access the site. Please leave the page.

Potato Wedges with Smoky Aioli Garlic Dip

Potato Wedges with Smoky Aioli Garlic Dip

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

Instructions

  1. For Smoky Garlic Aioli Dip
  2. In a mixing bowl, combine MONIN Smoked Oak Syrup, Le Concentre de MONIN Lemon Rantcho, egg yolks, dijon mustard and minced garlic
  3. Whisk the ingredients together until well combined
  4. While whisking continuously, slowly drizzle in the olive oil in a steady stream until the mixture emulsifies and thickens into a smooth aioli
  5. Season the aioli with salt and white pepper, adjusting to taste as needed
  6. Once the desired consistency and flavour are achieved, transfer the smoky garlic aioli to a serving dish
  7. For Potato Wedges
  8. Halve each potato lengthwise, then slice into four wedges
  9. Put the wedges in a large bowl, add olive oil and spices
  10. Mix well to ensure all wedges are coated
  11. Place the coated wedges in the air fryer basket
  12. Air fry at °180C for 30-20 minutes until fork-tender and crispy outside
  13. Remove from air fryer, sprinkle with rosemary herbs, and serve with dip
  14. Serve with leafy salad greens, tomato wedge and sauce

© 2026 Monin Incorporated. All right reserved