Boston Market Dill Potato Wedges with Rosemary Aioli
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The internet is still a pretty new phenomenon. Many people did not grow up with it. We are still learning how it works and what it means.
It allows anyone with a keyboard and an internet connection the ability to share their views and opinions with a large number of people quickly and inexpensively. It allows people to connect quickly with others who share their opinions all over the world.
Take this blog for example; my intention is to share what's going on in my kitchen and sometimes what's in my head (um, because why wouldn't you want to know it?)
Since I consider myself a healthy individual - who eats right and exercises - I like to think that the food I cook is actually pretty healthy.
Still, I'm far from thinking I know what's the best way to do anything or that I have all the answers.
First off, because I know that what’s healthy for me might not be healthy or even possible for someone else. Furthermore, because I hate to pontificate, pronounce, proscribe and to be considered a food extremist.
I don’t feel the need to go around on forums, other blogs comment sections or social networks, trying to be the healthy-eating police. Telling people what and how they should eat, because I know better.
I do not fantasize that 100000s of people are spellbound by my every word and I can elevate myself to a world-class expert.
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But I like to think that some people may get inspired by my recipes and slowly start incorporating new ways of eating and new dietary alternatives as part of a new healthy lifestyle.
Because one thing I know is when you adopt healthy eating habits - whatever those might be - you are most likely to feel your best, have tons of energy and look awesome.
That’s why I think it’s important to push the healthy-eating message.
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In the healthy eating realm there are some foods that are considered healthy, others are kind-of-healthy and then there are unhealthy foods (i.e., junk food)
What about white potatoes? Healthy or not healthy?
This is a controversial topic.
Potatoes come packed with starch (i.e., a concentrated source of energy) and contribute a significant amount to your daily carbohydrate intake. But they are undeniably whole, real foods that don’t require much processing beyond simple heating. They also contain vitamins and minerals, which make them a beneficial addition to your diet.
If you ask a paleo follower about white potatoes, he’ll be like “Oh my gosh! Call the Paleo Police, everybody freak out!”
I personally think that potatoes should be limited if you’re trying to lose weight. But if you’re a lean and active individual few red potatoes with dinner are anything to worry about.
Paleo doesn’t have to be black and white. What works for you might be different for someone else. Just experiment with what works for you, and listen to your body. That’s my saying!
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Anyways, when I’m craving potatoes this is one of my go-to recipes. This is sort of a copycat recipe of Boston Market Restaurant famous side dish.
Quick and easy potatoes, simple to make with just a few ingredients.
You’ll love the taste of these potatoes with a hint of garlic and dill. They’re crunchy, tasty and just fantastic.
It’s a great side dish for just about any meal and pairs well with about any meat dish. You can even prepare them a day or two ahead and heat and serve when needed. Unless you devour them all in one sitting; then it’s really not my problem.
If you read this blog regularly you know that I have slight obsession with rosemary aioli. So I’ve tried it with dill potato wedges and it’s like the bomb. Trust.
Ingredients
Serves 6
Boston Market Dill Potato Wedges
8 to 10 small red potatoes
3 tablespoons butter
2 garlic cloves, minced
1 teaspoon fine grain sea salt
½ teaspoon ground black pepper
½ teaspoon celery salt
2 teaspoons dill weed
Rosemary Aioli
½ cup / 2.8 oz / 80 gr mayonnaise (make your own paleo mayo with this recipe)
1 clove garlic
1 sprig fresh rosemary
½ tablespoon freshly squeezed lemon juice
Directions
Boston Market Dill Potato Wedges
Bring water to a boil into a pan fitted with a fan steamer, place the potatoes in the steamer and sprinkle with 1 teaspoon of salt. Put a tight lid on and let them steam over a low heat, which is just needed to keep the water gently boiling until the potatoes are tender but slightly underdone. This will take about 20 to 25 minutes (depending on the size). When pierced with a thin skewer in the thickest part they should be a bit hard in the centre.
Alternatively you can boil the potatoes in a large pot of salted water. Be careful not to overcook them though.
When the potatoes are done, remove them from the steamer, place in a bowl and let cool until almost at room temperature, at least 20 minutes.
When potatoes are cool, with a sharp knife cut each potato lengthwise into 8 wedges.
Melt butter in a large skillet (preferably nonstick) over medium-high heat, add garlic and saute’ for 1 minute, until fragrant.
Arrange potato wedges, flat sides down and sprinkle with black pepper, celery salt and dill weed.
Cook until golden brown, about 5 to 6 minutes.
Using a spatula flip wedges on the other flat side and cook until golden brown, about 5 to 6 minutes.
Serve hot with rosemary aioli on the side.
Rosemary aioli
Coarsely chop garlic, and gather into a pile; sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you to create a paste.
Holding rosemary sprigs at their top, slide your fingers down it, to the bottom, to strip off the needles and finely chop them.
Whisk mayo, garlic, rosemary and lemon in small bowl to blend.
Season to taste with salt and pepper. (The rosemary aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)
Nutrition facts
One serving of potato wedges without aioli yields 215 calories, 6 grams of fat, 36 grams of carbs and 4 grams of protein.
One serving of potato wedges with aioli yields 265 calories, 10 grams of fat, 38 grams of carbs and 5 grams of protein.
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