Ingredients

The following ingredients have 4 Servings
  • 1 head garlic
  • 1/4 cup olive oil, divided
  • Kosher salt, to taste
  • 3 russet potatoes, scrubbed
  • 2 teaspoons paprika or smoked paprika, divided
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 cup mayonnaise
  • Juice of 1 lemon
  • 1/2 teaspoon Worcestershire sauce
  • Fresh herbs, to serve

Instruction

  • Preheat the grill to medium-high heat. Cut the top off of the head of garlic to expose the cloves. Place the garlic head on a sheet of aluminum foil and drizzle the exposed cloves of garlic with about a teaspoon of olive oil. Sprinkle with salt and wrap in the foil. Grill until tender and browned, about 30 minutes.
  • Meanwhile, slice the potatoes into wedges and transfer to a large bowl. Drizzle with the remaining olive oil and season with salt. Toss to coat.
  • In a small bowl, mix together half of the paprika, and the cumin, chili pepper, garlic powder, black pepper, and salt, as desired. Set aside.
  • Grill the potato wedges until cooked through and grill-marked, about 8-10 minutes per side. Toss the grilled potato wedge fries with the spices. 
  • Before serving, squeeze the roasted garlic into a medium-sized bowl with the mayonnaise, lemon juice, Worcestershire sauce, and remaining paprika. Mix well and serve the roasted garlic aioli and grilled wedge fries with fresh herbs.