Chicken Salt Potato Wedges with Black Garlic Aioli
Chicken Salt Potato Wedges with Black Garlic Aioli
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
FREE shipping on orders of $50 or moreFREE shipping will be applied at checkout
Spend $50 more for FREE shipping!FREE shipping will be applied at checkout
Sorry, looks like we don't have enough of this product.
Micah Siva
Rated 5.0 stars by 1 users
Micah Siva
4 to 6
If you’re new to chicken salt, it’s an umami-rich seasoning salt that is commonly used in Australia, and despite its name, contains no chicken! The blend of garlic, onion and umami-forward ingredients makes it the perfect addition to crispy potatoes. We love this simple aioli using black garlic. We're calling these the fries of summer!
4 teaspoons Oaktown Spice Shop Chicken Salt
2 teaspoons Oaktown Spice Shop Black Garlic
1 clove garlic, minced
Pinch flake salt
Preheat the oven to 425F. Coat two baking trays evenly with the oil.
Bring a pot of well salted water to boil. Add the baking soda.
Slice the potatoes into 4 to 6 wedges, around 1-inch thick, depending on their size.
Place the potato wedges in the boiling water, and cook for 6 to 8 minutes, until just tender.
Drain and transfer to a large bowl.
Toss with the Chicken Salt and the remaining oil, shaking the bowl to break up the potatoes slightly, without losing their shape.
Transfer to the prepared baking sheets and arrange them in a single layer. The potatoes should not be touching to prevent the potatoes from steaming instead of crisping up.
Roast for 15 to 20 minutes, until golden. Flip, and return to the oven for an additional 15 to 20 minutes.
While the potatoes are cooking, make the aioli: combine the mayonnaise, black garlic, fresh garlic, balsamic vinegar, and salt in a bowl, stirring to combine and break up the black garlic. Let sit for 10 minutes for the flavor to develop.
