Summer is not quite over yet and I am still grilling in a colorful way. Today I’m bringing you an easy, but very flavorful grilled potato wedges with curry aioli.
This is a great dish to serve with pre-dinner drinks, a side dish for your grilled meats or something to nibble on while you’re kicking back by the pool with friends.
The aioli has a blend of Indian spices which is my favorite cuisine and I always have a selection in pantry. It is best to cook spices when you add them to dishes. For instance, if I’m making a curry dish I like to add them while the onions are cooking this will cook out the raw flavor and bring out the spice flavors.
The aioli is started by I cooking a clove of garlic in oil, then some of the oil is used to cook the spices. The spices can tend to have a raw, bitter taste so it’s always best not to skip this step, even though this dip is no cook I didn’t want to add the raw spices, cooking gives more depth of flavor.
The potatoes are simply boiled and then allowed to cool before grilling to give them a little smoky grill flavor and grill marks are always make for a lovely presentation.
I am guest posting over at Noshing with the Nolands, so head over there and check out the recipe and tell Tara I sent you.