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Ingredients
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Crispy Potatoes
Roasted Garlic Aioli
Tomato Jam
Method
Crispy Potatoes
- 1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash and scrub the Russet potatoes, then cut them into even-sized wedges.
- 2
Season the Potatoes
In a large bowl, toss the potato wedges with olive oil, salt, black pepper, garlic powder, and chopped fresh rosemary until well coated.
- 3
Roast the Potatoes
Spread the seasoned potato wedges in a single layer on a baking sheet. Bake in the preheated oven for 30-35 minutes, flipping halfway through, until they are golden brown and crispy.
Roasted Garlic Aioli
- 4
Roast the Garlic
While the potatoes are roasting, prepare the aioli. Take the garlic cloves and roast them by wrapping them in foil and placing them in the oven for about 20 minutes, until soft.
- 5
Make the Aioli
In a bowl, mash the roasted garlic cloves and mix them with mayonnaise, lemon juice, salt, and black pepper. Stir until smooth and well combined. Adjust seasoning to taste.
Tomato Jam
- 6
Prepare the Tomatoes
In a saucepan, combine the ripe tomatoes, sugar, apple cider vinegar, salt, and ground cinnamon. Cook over medium heat, stirring frequently.
- 7
Simmer the Jam
Allow the mixture to simmer for 30-40 minutes until it thickens, stirring occasionally. Once thickened, remove from heat and stir in fresh basil.
- 8
Cool the Jam
Let the tomato jam cool to room temperature before serving.