Aioli (Yield 1 c.): * 1 c. mayonnaise * juice of 1/2 lemon * 1 garlic clove, finely grated * 3 Tbsp. extra virgin olive oil * sea salt, as needed
What to do:
1. Heat extra virgin olive oil in a cast-iron skillet over medium-high heat until almost smoking. 2. Add potato wedges in one layer, being careful not to overcrowd pan. When potatoes start to sizzle, place skillet in a 475°F oven. Cook potatoes 8 min. on one side, then remove pan and carefully flip potatoes. Cook another 8 min., until potatoes are golden brown and tender. 3. Transfer potatoes to a bowl and sprinkle generously with sea salt and gremolata. Serve alongside bowl of aioli for dipping.
Gremolata: Combine all ingredients and reserve, refrigerated.
Aioli: Combine all ingredients and reserve, refrigerated.
* Recipe courtesy of Mike Lata, Chef-Owner, Fig, Charleston, S.C.