Roasted Potato Wedges with Aioli

Simple and delicious, these snacks are perfect for a Netflix and Chill Saturday night

Roasted Potato Wedges


  • 2 pounds russet potatoes, wedged and blotted dry with a paper towel
  • 3 tbsp olive oil
  • 1 tbsp Greek Rub


  1. Add wedged potatoes, olive oil and Greek Rub to a medium size bowl and toss until well combined.
  2. Lay potatoes in a single layer on a baking sheet lined with parchment paper.
  3. Bake at 400 degrees F until wedges are crisp, for 20-25 minutes, flipping half way through.

Flavor Nuances of Greek Rub

  • Oregano
  • Garlic
  • Lemon
  • Mint



  • 1/3 cup mayonnaise
  • 1 teaspoon minced garlic
  • 1 lemon, zest and juice only
  • lemon wedges, optional


  1. Stir together mayonnaise, garlic, lemon zest and lemon juice.
  2. Serve aioli with crab cakes and garnish with lemon wedges.

If you are seeing this note this is a Pampered Chef recipes post: Please enjoy the recipes which will be added 2x per week as Karie cooks with her new products. Individual links to products are not added or included in the recipe – if you are interested, you can find the page with product links here.

Karie Engels is proudly an Independent Pampered Chef Consultant and Basil & Salt is in no way connected or affiliated with Pampered Chef Products.

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