Potato Wedges With Zhoug + Garlic Aioli cover

From the Cook

1/6

Potato Wedges With Zhoug + Garlic Aioli

Sunday Table Verified

Ingredients

Warning0 allergens identified

Potato Wedges With Zhoug + Garlic Aioli

Potato Wedges

2 pounds Yukon Gold Potatoes

¼ cup Flavorless Oil

1 tsp Garlic Powder

½ tsp Onion Powder

¼ tsp Smoked Paprika

saltto taste

pepperto taste

Zhoug Sauce

2 cups Cilantro

1 cup Parsley

Jalapenos2-5, depending on spice preference

3 cloves Garlic

1 lemon juice and zest of 1 lemon

½ tsp Cumin

sugarpinch

saltto taste

pepperto taste

¼ cup Olive Oil

Garlic Aioli

¼ cup mayonnaiseplain greek yogurt

1 tbsp Lemon Juice

¼ tsp Cayenne Pepper

⅓ cup Parmesanshredded

2 Garlicchopped

2 tablespoons Olive Oil

saltto taste

pepperto taste

Instructions

Potato Wedges

Cut potatoes into 8 wedges. Place potato wedges in a bowl of cold, salted water. Let soak for a couple hours over overnight. This will make the wedges super crispy!

Preheat oven to 400*F. After soaking potatoes, drain and add to a pot of boiling water. Boil for about 6 minutes, or until you can just pierce potatoes with a fork – they should not be mushy. Drain well.

Toss potatoes with oil, garlic powder, onion powder, paprika, salt and pepper. Place on a baking sheet, and bake for 20 minutes. Flip potatoes and cook for another 20-25 minutes until crisp. Serve with aioli and zhoug!

Zhoug Sauce

In a food processor, combine cilantro, parsley, jalapenos, garlic, lemon zest, lemon juice, cumin, sugar, salt, and pepper. Pulse until everything is chopped up. While the processor is running, drizzle in the olive oil until combined. Serve.

*Sometimes I use 2, which doesn’t yield a super spicy sauce. I’d say my favorite is 4. If you’re super sensitive to spice, just use 1. You can take the seeds out if you prefer, but I leave them in!

Garlic Aoli

In a small bowl, combine mayo or Greek yogurt, lemon juice, cayenne, parmesan, garlic, salt, and pepper. Whisk in olive oil. Serve.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Soak for Crispiness 💧
Soak cut Yukon Gold potatoes in cold water for 30 minutes before cooking to remove excess starch, ensuring maximum crispiness and preventing soggy wedges.
Double-Dry Technique 🧻
Pat potatoes completely dry with paper towels after soaking, then toss with oil just before seasoning to create a superior crispy exterior without excess moisture.
Zhoug Brightness Secret ✨
Add zhoug ingredients to a food processor in this order: garlic, jalapeños, lemon zest first, then herbs last—pulsing just until chunky prevents oxidation and keeps the sauce vibrant green.
Emulsion-Stable Aioli 🤝
Whisk your mayonnaise base with lemon juice and minced garlic at room temperature for 2 minutes before adding oil slowly, creating a stable, creamy aioli that won't break or separate.
Season in Layers 🎯
Dust wedges with dry spices before roasting, then finish with fleur de sel after cooking to create flavor depth and textural contrast rather than one-dimensional seasoning.