Potato Wedges With Basil And Lemon Dip |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a great side dish to have with any grilled meat or fish. Make the dip and boil potatoes ahead of time and then grill the potatoes with the meat. Easy!! Ingredients:
4 large potatoes |
6 tbs. olive oil |
sea salt & ground pepper |
for the dip |
2 large egg yolks |
1 tbs. lemon juice |
2/3 cup olive oil |
2/3 cup sunflower oil |
2 handfuls of basil leaves (any type) |
4 cloves of garlic, crushed |
a few basil leaves and sea salt to garnish |
Directions:
1. 1. Place the egg yolks and lemon juice in blender and process briefly
2. 2. Put both types of oils in a pitcher and mix. With blender running, slowly pour oil into blender. Slowly!
3. 3. Once half the oil is incorporated the last half can go little more quickly. Continue blending the mixture as you add oil to form a thick and creamy mayonnaise.
4. 4. Tear the basil leaves into small pieces and stir into mayonnaise with crushed garlic, sea salt and ground pepper. Transfer to a serving dish, cover and chill till ready to serve, garnish with a few basil leaves and sea salt.
5. 5. Slice potatoes into wedges about 3 long and 1 thick. Place into boiling water and cook for 4-5 minutes (potatoes should be just tender but still firm). Drain potatoes and refresh under cold running water. Dry thoroughly and toss quickly in olive oil to coat, and season with salt and pepper.
6. 6. Prepare grill. Position a lightly oiled grill rack over hot coals. Place potatoes on the grill rack over medium-high heat an cook for 3-4 minutes on each side, turning carefully with tongs, so that they are heated through, golden and tender. Serve with dip.
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