Somehow, the simplest recipes always taste so good! When it comes to cooking, I definitely believe that less is more (sometimes).
6-7 small russet potatoes (Use less potatoes if you use larger ones)
1 tsp garlic powder
salt to taste
2 tbsp olive oil
1/2 cup shredded parmesan cheese
1 egg yolk
3 garlic cloves (minced)
1/2 tsp dijon mustard
Juice of half of a lemon
1/2 cup light tasting olive oil
1. Preheat your oven to 425 F. Cut the potatoes into wedges. Put the potatoes in a large bowl and season them with the salt and garlic powder and drizzle them with the olive oil. Toss the potatoes until they are all coated well with the olive oil.
2. Cover a baking sheet and spray it with oil. (I used avocado oil) Bake the potatoes for 45 minutes to an hour. When there is 10 minutes of time left, remove the potatoes from the oven and sprinkle the parmesan cheese on them. If you add the parmesan cheese too soon, then the potatoes will burn. When the potatoes are done, they will be a deep golden brown color.
For the aoli:
Whisk the egg yolk, garlic cloves, dijon mustard, and lemon juice until combined. Slowly add in the olive oil a little a time, while continuously whisking. The mixture should begin to become kind of fluffy. If you add too much olive oil at once, the aoili will night have the right consistency. The consistency should be similar to mayonnaise but just not as thick. Chill before serving.