Grilled Potato Wedges with Truffle Aioli

Who needs a deep fryer when you have a grill? These grilled potato wedges are the perfect side any of grilled entree and come with an addicting truffle aioli.

Grilled Potatoes Wedges with Truffle Aioli 2

I don’t normally post on Fridays but after sharing a dessert and a entree for #CookoutWeek I felt like I needed a side dish to tie it all together. As I am sure you’ve guess from the title and the previous posts’ photos I went with grilled potato wedges. While I could have just tossed them in truffle oil when they were done, which would have been delicious enough, instead I served them with a truffle aioli and it was stinking fantastic.

Grilled Potatoes Wedges with Truffle Aioli 3

This was actually my first time using truffle oil in a recipe. A friend gave me a small bottle of truffle oil a year ago but I’ve been coveting it for the right time. While I still have yet to open that bottle, I did open an even bigger bottle I got from The French Farm for #CookoutWeek! Fun fact, you’re not really supposed to cook with truffle oil, it’s better as a finisher, hence why I said I could have sprinkled some of it on the fries after they came off the grill. Or in this case make an aioli which I now I want to slather on everything.

As #CookoutWeek comes to a close, remember to check out all the other great recipes posted today listed at the end of this post. And you don’t want to miss your chance to enter the big giveaway!

Grilled Potatoes Wedges with Truffle Aioli 1

Two years ago: Currywurst Sliders

Three years ago: Caramelized Onion Dip

Four years ago: Vanilla Bean-Nutmeg Shake with Blackberry Swirl

Six years ago: Nutella Waffles with Raspberry Syrup

GRILLED POTATO WEDGES WITH TRUFFLE AIOLI

Serves 2-3

Ingredients:

TRUFFLE AIOLI

1/4 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

1 Tbsp Pebeyre black truffle sunflower oil

1 Tbsp chopped fresh parsley

Salt and pepper, to taste

FRIES

2 Russet potatoes, cut into wedges

1 Tbsp olive oil

Salt and pepper, to taste

Directions:

  1. In a small bowl, whisk together the mayonnaise, sour cream, truffle oil, parsley, and salt and pepper. Refrigerate or set aside until ready to use.
  2. Preheat grill over to medium-high (450°-500°F) and grease grates.
  3. Place potato wedges in a large microwave-safe bowl and microwave for 3 minutes on high.
  4. Place potatoes on grill and cook for 5-7 minutes on each side or until browned, crispy and tender when pierced with a fork. Serve hot with aioli.

Source: The Spiffy Cookie original



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