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Herbed Potato and Carrot Wedges with Garlic Aioli Recipe

Herbed Potato and Carrot Wedges with Garlic Aioli recipe


This is a yummy dish with crispy potato and carrot wedges. They are baked until golden and served with a creamy garlic dip. It's a fun snack or side dish!


500 g Potatoes
300 g Carrots
2 tbsp Olive Oil
1 tsp Dried Thyme
1 tsp Dried Oregano
1/2 tsp Paprika
1/4 tsp Black Pepper
1 tsp Sea Salt
2 tbsp Mayonnaise
1 clove Garlic, minced
1 tsp Lemon Juice


Preheat the oven to 220°C (428°F).
Cut the potatoes and carrots into wedges, leaving the skin on the potatoes for extra texture.
In a large bowl, toss the potato and carrot wedges with olive oil, dried thyme, oregano, paprika, and black pepper.
Spread the wedges on a baking sheet in a single layer and bake for 35 minutes, or until they are golden brown and crispy.
While the wedges are baking, prepare the garlic aioli by mixing mayonnaise, minced garlic, and lemon juice in a small bowl. Set aside.
Once the wedges are done, sprinkle them with sea salt while they're still hot.
Serve the herbed potato and carrot wedges with the garlic aioli dip on the side.

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