Potato Wedges with Smoky Aioli Garlic Dip

Ingredients

Instructions

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