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Grilled Garlic & Parmesan Potato Wedges

Grilled Garlic & Parmesan Potato Wedges
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Pesto Aioli
KRAFT Extra Heavy Mayonnaise 8 oz. 1 cup
fresh basil leaves, finely chopped - 2 Tbsp.
fresh parsley, finely chopped - 1 Tbsp.
KRAFT Grated Parmesan Cheese - 1 Tbsp.
Potato Wedges
red new potatoes, quartered 2 lb. 2 qt.
canola oil 1.3 oz. 2 Tbsp. + 2 tsp.
salt, divided - 2 tsp.
garlic, peeled, thinly sliced 1 oz. 8 cloves
garlic powder - 1 tsp.
KRAFT Grated Parmesan Cheese - 2 Tbsp. + 2 tsp.
small fresh basil leaves - 40 each

Directions

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.

Kraft Kitchens Tips

Substitute
Prepare using Yukon gold potatoes.
K:65703v01:168034
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Nutritional Information

Nutrition Information

Calories
 330
Total fat
 26 g
Saturated fat
 4 g
Cholesterol
 10 mg
Sodium
 820 mg
Carbohydrate
 20 g
Dietary fiber
 2 g
Sugars
 1 g
Protein
 4 g
Vitamin A
 6 %DV
Vitamin C
 10 %DV
Calcium
 6 %DV
Iron
 6 %DV