Potato Wedges with Salad and Aioli

Ingredients

• 4 medium potatoes
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp salt
• 4 cups mixed salad greens
• ½ cup mayonnaise
• 1 clove garlic
• 2 tbsp balsamic glaze

Instructions

1. 1

   Preheat the oven to 425°F. Cut the 4 potatoes into wedges and place them in a large bowl.

2. 2

   Toss the wedges with 2 tbsp olive oil, 1 tsp paprika, and 1/2 tsp salt. Spread them on a baking sheet in a single layer.

3. 3

   Roast for 25-30 minutes, flipping halfway, until golden and crisp on the edges.

4. 4

   While the wedges roast, make the aioli: mix 1/2 cup mayonnaise, 1 minced garlic clove, and a pinch of salt in a small bowl.

5. 5

   In a large bowl, toss the 4 cups salad greens with the remaining 1 tbsp olive oil and a pinch of salt.

6. 6

   Divide the salad between plates, top with the hot wedges, and drizzle with the 2 tbsp balsamic glaze.

7. 7

   Serve with the aioli on the side for dipping.

Tools you’ll need

• baking sheet
• large bowl
• small bowl
• knife
• cutting board

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