CRISPY GARLIC POTATO WEDGES WITH BACON AIOLI by Jackie Ang-Po For the Potato Wedges 1 pack Ajinamoto Crispy Fry (ACF): GARLIC variant 1 kg. Large potatoes, washed and cut into wedges skin on oil for frying For the Bacon Aioli: 2 tbsp vinegar (sherry or white wine vinegar) 1 tbsp Dijon mustard 1 clove Continue reading “CRISPY GARLIC POTATO WEDGES WITH BACON AIOLI”
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