Potato Wedges with Easy Aioli

We loved Camilla Lackberg’s psychological thriller, The Golden Cage, for several reasons. The unique characters, the unexpected twists, and of most of all, the boss female lead, Faye.

Foodspiration for The Golden Cage was semi-limited because most of the time Faye was brushing shoulders with anorexia, HOWEVER, there was one memorable moment when she is in Barcelona with Jack for a romantic long weekend, and they go out to dinner. One of the items described at Faye and Jack’s dinner was potato wedges. Immediately, my mind went to one of our favorite dishes: Patatas Bravas.

This is our take on Patatas Bravas with a superrrrrr simple aioli. They are delicious enough to serve as a unique appetizer at your next gathering (serve with a side of toothpicks!) or to have with some scrambled eggs for a heavier breakfast. Either way – they are stunningly delicious and full of flavor.


For the potatoes

  • 6 yukon gold potatoes
  • 2 TBS olive oil
  • 3 TBS sherry vinegar
  • 2 garlic cloves, minced
  • 2 TBS paprika
  • 1 TBS garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt

For the aioli

  • 1/2 cup mayo
  • 1/2 lemon, juiced
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt


  • Preheat oven to 450 degrees and line a baking sheet with foil
  • Prep the potatoes by slicing them into quarter wedges (this will make 24 bite-size pieces)
  • Fill a large pot or saucepan 3/4 of the way with water and bring to a boil; once the water is bubbling, add the potato wedges and let cook for 10 minutes
  • Remove the pot and drain the potatoes; set aside to cool
  • In a large bowl combine the olive oil, sherry vinegar, and spices; whisk until a runny paste begins to form
  • Once the potato wedges have cooled, toss them in the paste so that they are completely covered; pop into the oven for 25-30 minutes, shaking the pan around a couple times so that they cook evenly
  • While the potatoes are cooking, make the easy aioli by whisking together the mayo, lemon juice, and spices
  • Drizzle the aioli on top of the potatoes OR serve in a chic little dish on the side

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