Deep Fried Potato Wedges And A Garlic Aioli Dip

Fried Potato Wedges
Potatoes peeled and quartered (you can leave the peel on if you want to)
Put them in a pot,cover with cold water,add a big pinch of salt.
Bring to a boil&boil for 5 minutes,then drain,and place on paper towel lined plate to soak up any water that left on them,
Let them lay there on the plate for about 30 minutes and dry,this will help your bater stick to them.
Then after dry coat them in the batter and fry. Cook 2-3 minutes until golden, turning the a-little during cook time.
After done bring them out of oil and place on paper towel lined plate to cool.
The Batter:
Corn starch- 1/3 cup
Flour- 3/4 cup
Salt- 1 tsp
Paprika- 2 tsp
Garlic Powder- 1 tsp
Onion Powder- 1 tsp
Oregano- 1 tsp
Black pepper- 1/2 tsp
and water to make a paste
you want it to be a medium thick paste, not to thin but not to thick.
Roasted Garlic Aioli:
2 whole heads of roasted garlic
1 cup mayonnaise or plain greek yogurt
half of lemon juiced
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
Dash Worcestershire sauce
pinch of smoked paprika
salt&pepper to taste
Blend everything together
Chopped fresh parsley or cilantro or green onions, for garnish
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