Potato wedges and aioli

Crispy Potato Wedges with Black Pepper Aioli

There is a restaurant in Virginia Beach, called Hearth, that makes some amazing wood fired pizza.  Actually all of their food is delicious and I highly recommend it if you are in the area.  One of their pizzas is a take on a BLT, but with kale and is topped with a black pepper aioli.  I have often put a balsamic reduction on my pizza, but never an aioli.  It was incredible!  I knew I needed to try to make it at home.

I am not a huge fan of ketchup and rarely have it on hand, but this black pepper aioli seemed like the perfect dip for some crispy potato wedges.  Every now and then I crave chips and these seem to take care of that craving!  This aioli would also taste great on a sandwich, burger, or even as a veggie dip.  Now all I need to do is master my pizza recipe and I will be set!

Crispy Potato Wedges with Black Pepper Aioli


  • 2 pounds red potatoes
  • 2 tablespoons avocado oil
  • Salt and Pepper, to taste

Black Pepper Aioli Ingredients

  • 1 cup mayo (I use this recipe or Lisa’s Vegan Aioli recipe)
  • 1.5 teaspoons cracked black pepper
  • 4 tablespoons raw apple cider vinegar
  • 5 cloves roasted garlic


  1. Preheat oven to 425 degrees F.
  2. Cut potato into six wedges, depending on potato size.
  3. Place in a pot and cover with water.
  4. Bring to a boil and let cook for 8-10 minutes, or until potatoes are fork tender *you don’t want them falling apart
  5. Drain potatoes and let cool to touch.
  6. While they cool, make the aioli by combining mayo, black pepper, ACV, and garlic until incorporated.
  7. After potatoes have cooled to touch, toss them in a bowl with 2 tablespoons avocado oil, salt, and pepper.
  8. Spread potatoes on a baking sheet, lined with parchment paper, in a single layer.
  9. Bake for 30 minutes, flipping halfway, or until golden brown and crispy.
  10. Serve with black pepper aioli.

Crispy potato wedges and aioli
© Eclectically K & L 2018

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