Grilled potato wedges with curry aioli
These easy Grilled Potato Wedges with Curry Aioli are a great backyard treat with a before-dinner drink. The aioli is flavored with wonderful Indian spices to give this appetizer a new and interesting twist.
Ingredients
- 1/4 cup vegetable oil
- 2 garlic cloves peeled
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon fenugreek
- 1/4 teaspoon turmeric
- 1 cup good mayonnaise
- 1 cup greek yogurt
- 1/4 cup coconut milk
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 pounds mixed potatoes I used fingerling and sweet
Instructions
- Add the vegetable oil to a small saucepan and heat over medium low heat.
- When the oil starts to ripple, add the garlic cloves and cook until they start to brown.
- Remove the garlic cloves and leave 1 teaspoon of the oil in the pan.
- Add the garam masala, coriander, cumin, fenugreek and turmeric to the oil. Mix well and cook over low heat to cook the spices and until they turn into a paste until fragrant. If the paste is too thick add more oil.
- Transfer to a bowl to cool.
- To a small mixing bowl add the mayonnaise, Greek yogurt, coconut milk, lime juice, salt, pepper and cooled curry paste. Mix well and refrigerate.
- Bring a large pan of water to a boil.
- Add the potatoes and cook for 25-30 minutes. When a knife is inserted it should go in easily then they are done.
- Drain the potatoes and allow to cool.
- Preheat an indoor or outdoor grill.
- Cut the potatoes into wedges.
- Grill the potatoes on the flesh side, about 4 minutes per side until you get good grill marks.
- Serve with the curry aioli.
Nutrition
Serving: 1Calories: 518kcalCarbohydrates: 35gProtein: 8gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 31gCholesterol: 17mgSodium: 616mgFiber: 4gSugar: 3g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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