Ingredients:

  • 4 large Kennebec potatoes (about 2 lbs or 900g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon sea salt (5g)
  • 1 teaspoon black pepper (5g)
  • 1 teaspoon smoked paprika (5g)
  • 1 head of garlic
  • 1 cup mayonnaise (240ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon Dijon mustard (5g)
  • Salt to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and scrub the Kennebec potatoes thoroughly and cut each into wedges.
  3. Toss the potato wedges with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.
  4. Lay the seasoned wedges on a baking sheet lined with parchment and roast for 30-35 minutes, flipping halfway through.
  5. Cut the top off the garlic head, wrap it in foil, and roast alongside the potatoes for 30 minutes.
  6. In a blender, combine roasted garlic, mayonnaise, lemon juice, Dijon mustard, and salt; blend until smooth.
  7. Serve the crispy potato wedges with a generous dollop of roasted garlic aioli on the side.