Boston Market Dill Potato Wedges with Rosemary Aioli

Boston Market Dill Potato Wedges with Rosemary Aioli

Ingredients

Serves 6

Boston Market Dill Potato Wedges

8 to 10 small red potatoes

3 tablespoons butter

2 garlic cloves, minced

1 teaspoon fine grain sea salt

½ teaspoon ground black pepper

½ teaspoon celery salt

2 teaspoons dill weed

Rosemary Aioli

½ cup / 2.8 oz / 80 gr mayonnaise (make your own paleo mayo with this recipe)

1 clove garlic

1 sprig fresh rosemary

½ tablespoon freshly squeezed lemon juice

Directions

Boston Market Dill Potato Wedges

Bring water to a boil into a pan fitted with a fan steamer, place the potatoes in the steamer and sprinkle with 1 teaspoon of salt. Put a tight lid on and let them steam over a low heat, which is just needed to keep the water gently boiling until the potatoes are tender but slightly underdone. This will take about 20 to 25 minutes (depending on the size). When pierced with a thin skewer in the thickest part they should be a bit hard in the centre.

Alternatively you can boil the potatoes in a large pot of salted water. Be careful not to overcook them though.

When the potatoes are done, remove them from the steamer, place in a bowl and let cool until almost at room temperature, at least 20 minutes.

When potatoes are cool, with a sharp knife cut each potato lengthwise into 8 wedges.

Melt butter in a large skillet (preferably nonstick) over medium-high heat, add garlic and saute’ for 1 minute, until fragrant.

Arrange potato wedges, flat sides down and sprinkle with black pepper, celery salt and dill weed. Cook until golden brown, about 5 to 6 minutes.

Using a spatula flip wedges on the other flat side and cook until golden brown, about 5 to 6 minutes.

Serve hot with rosemary aioli on the side.

Rosemary aioli

Coarsely chop garlic, and gather into a pile; sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you to create a paste.

Holding rosemary sprigs at their top, slide your fingers down it, to the bottom, to strip off the needles and finely chop them.

Whisk mayo, garlic, rosemary and lemon in small bowl to blend.

Season to taste with salt and pepper. (The rosemary aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)