As I mentioned before, my favorite way to enjoy the Herbed Potato Wedges or any french fry for that matter is with a side of garlic aioli. This takes some patience and tons of energy, but I guarantee that this is worth it.
2 cloves of finely minced garlic (you can even grate it through a microplane if you prefer)
At least 1 tablespoon of salt
1 egg yolk
1 tsp of Dijon mustard
750ml bottle of extra-virgin olive oil (you may not need the whole thing)
Roll up a kitchen towel, tie a knot at the end to create a ring and then place your glass bowl in the center. This will prevent the bowl from running away.
Plop your egg yolk, dijon mustard, salt and garlic at the bottom of the bowl and whisk to combine.
Prepare your patience and workout music.
Drop by drop (literally), slowly drip into the bowl as you’re whisking.
Continue this process as you maintain a viscous and creamy mixture for about half-three quarters of your EVOO bottle.
If the mixture becomes runny and “splits” you have failed… to fix this, get a separate bowl, plop in an egg yolk, and drip your broken mixture as if it were the oil.
Continue to taste and check to see if the flavors are balanced and the right constancy is met.
Keep chilled until ready to serve.