PESTO Aioli: Combine ingredients.
POTATO Wedges: Toss potatoes with oil; season with half of the salt. Place on parchment paper-lined sheet pans.
BAKE in 425ºF standard oven 25 min. or until golden brown. Remove from oven and keep warm.
TOAST garlic in a dry non-stick pan until golden brown. Set aside. Grill potatoes 5 min. or until lightly charred on all sides, turning occasionally. Remove from grill; toss with toasted garlic, garlic powder, cheese and remaining salt.
SERVE 1 cup potatoes garnished with fresh basil and 2 Tbsp. Pesto Aioli as a shared appetizer.