Saturday, February 28, 2009

Potato wedges with red aioli

Just ordinary wedges, if you know you're eating late, as a snack or an appetizer. These I made quite plain; with oil, rosemary and salt and pepper. I whisked together an aioli to go with the potatoes.

1-2 potatoes per serving, unpeeled, cut into wedges
1 tsp fresh rosemary (but you can add as much or as little as you like)
1 tsp. oil
salt and pepper

Cook the potato wedges semi-soft before you add rosemary, salt, pepper and oil. Turn your oven to 225 C and place your wedges on a baking sheet with parchment paper. After 30 - 35 minutes your wedges should be golden and delicious - ready to serve with...

Aioli (4 servings)

2 egg yolks
2 dl. oil (don't use too much (if any) olive oil; it's too strong in flavour)
2 cloves of garlic
a little mustard
a little salt
a little white wine vinegar
a little cayenne pepper

Mash the cloves of garlic with salt, add mustard, yolks and vinegar and use your mixer to blend it nicely. Slowly begin to drizzle the oil into the yolk-mixture. Make sure to whisk whisk whisk. As the emulsion starts to work, you can add more and more oil until you get the density you like. Then add pepper and cayenne to your taste and perhaps a little more vinegar.

1 comment:

  1. Yum, that raspberry ice cream sounds amazing!