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Spiced Sweet Potato Wedges with Garlic Aioli
Crispy sweet potato wedges with a flavorful spice blend, served with a creamy garlic aioli.
View Inspiration
Ingredients & Equipment
Ingredients
2 pounds sweet potato
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon table salt
0.5 teaspoon black pepper
0.5 teaspoon cumin
0.25 teaspoon cayenne pepper
0.5 cup mayonnaise
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon table salt
0.5 teaspoon black pepper
0.5 teaspoon cumin
0.25 teaspoon cayenne pepper
0.5 cup mayonnaise
2 cloves garlic
1 tablespoon lemon juice
Equipment
Bowl
Broiler
Whisk
Baking Sheet
Grill
Kitchen Thermometer
Oven
Instructions
- Whisk 1 large egg, 1½ cups apple cider vinegar, ¾ cup olive oil, 1 Tbsp kosher salt, 1 Tbsp poultry seasoning, 1 tsp freshly ground black pepper, 2 sprigs of rosemary, and 2 sprigs of thyme in a large bowl to combine.
- Egg - 1 large
- Apple Cider Vinegar - 1.5 cups
- Olive Oil - ¾ cup
- Kosher Salt - 1 Tbsp
- Poultry Seasoning - 1 Tbsp
- Black Pepper - 1 tsp
- Rosemary - 2 sprigs
- Thyme - 2 sprigs
- Transfer ½ cup marinade to an airtight container; cover and chill.
- Marinade -
- Place 5 lb skin-on, bone-in chicken breasts and/or legs (thigh and drumstick) in remaining marinade to submerge. Cover and chill separately for at least 4 hours and up to 12 hours.
- Chicken Breast - 5 lb
- Marinade -
- If grilling, prepare a grill for medium-high heat.
- Remove chicken from marinade, letting excess drip back into bowl, and arrange, skin side down, around outer edges of grate; discard used marinade. Cover (if your grill allows) and grill chicken, basting with remaining chilled marinade every 10 minutes or so and turning chicken often to promote even browning, until charred, deeply aromatic, and an instant-read thermometer inserted into the thickest part of chicken registers 160° for breasts and 165° for legs, 25–30 minutes.
- Marinade -
- Chicken Breast -
- Transfer chicken to a platter and let rest 5 minutes before serving.
- Chicken Breast -
- If baking, place a rack in middle of oven; preheat to 375°.
- Remove chicken from marinade, letting excess drip back into bowl, and arrange, skin side up, on a rimmed baking sheet; discard used marinade.
- Marinade -
- Chicken Breast -
- Bake chicken, basting with remaining chilled marinade every 15 minutes or so and turning chicken often to promote even browning, until cooked through and an instant-read thermometer inserted into the thickest part of chicken registers 160˚ for breasts and 165° for legs, 30–35 minutes.
- Marinade -
- Chicken Breast -
- Heat broiler, leaving chicken in oven. Broil until skin is deeply browned, 6–10 minutes. (Watch carefully; the chicken can go from brown to burnt very quickly.)
- Chicken Breast -
- Transfer chicken to a platter and let rest 5 minutes before serving.
- Chicken Breast -
Notes
The new recipe transforms the original sweet potato fries into wedges for a different texture and presentation. It also introduces a garlic aioli dipping sauce to add a creamy and flavorful element. The spice blend is enhanced with additional spices for a more complex flavor profile.
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