Spicy potatoes crisped up on the barbecue and served with a spicy garlic aioli, made easy using our Chakalaka Pesto. Trust us, you are going to want to put this aioli on everything!
Spicy Grilled Potato Wedges V 0
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Ingredients
- 750g small King Edward Potatoes
- 4 tablespoons Epicure Chakalaka Pesto
- 6 tablespoons cold pressed rapeseed oil
- salt and pepper, to taste
- Chakalaka garlic aioli
- 85ml Epicure Classic Mayonnaise
- 1 teaspoon Epicure Chopped Garlic (or 1 garlic clove, minced)
- 1 tablespoon Epicure Chakalaka Pesto
- 1 teaspoon lemon juice
The recipe Spicy Grilled Potato Wedges Kitchen Mode
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1
Place the whole potatoes into a large pot. Cover with cold water by a couple of inches. Bring to a boil over medium heat. Lower the heat and simmer until the potatoes are just shy of tender (a fork will go in but is still a bit tough to get out), about 10-15 minutes. Drain and set aside to cool.
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2
Heat a barbecue to medium-high heat.
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3
Once potatoes are cool enough to handle, slice each potato into halves, then cut each half into quarters - you will get 8 wedges from each potato. Arrange the wedges on a large baking sheet in a single layer.
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4
Stir together the pesto and oil. Season the potatoes well with salt and pepper. Using a basting brush, brush the pesto mixture onto one side of the wedges. Flip the wedges, season again with salt and pepper, and brush with remaining pesto mixture (you may not use it all).
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5
Pop the wedges on the barbecue, being careful to avoid any falling between the grates. Cook on one side until crisp and grill lines appear (about 3-5 minutes). Carefully flip the potatoes and cook until the other side is crisp and the insides are cooked through and fluffy (another 3-5 minutes).
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6
Remove from the barbecue. Taste and season with additional salt and pepper, if desired. Serve with Chakalaka Garlic Aioli to dip.
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7
Chakalaka Garlic Aioli
​Stir together the mayonnaise, garlic, pesto, and lemon juice. Cover and refrigerate until ready to serve.