SEASONED POTATO WEDGES with TRUFFLE AIOLI

POTATO INGREDIENTS

2 Large Russet Potatoes, Cut into Wedges

½ Teaspoon Pink Himalayan Salt

¼ Teaspoon Onion Powder

¼ Teaspoon Garlic Granules

¼ Teaspoon Paprika

¼ Teaspoon Chili Powder

Avocado to Coat

AIOLI INGREDIENTS

½ Cup Avocado Mayo

½ Cup Plain Greek Yogurt

½ Tablespoon Lemon Juice

1 Tablespoon Truffle Oil

1 Teaspoon Minced Garlic

1/4 Teaspoon Black Pepper

¼ Teaspoon Truffle Salt

ASSEMBLY

1. Make the aioli by mixing all of the ingredients in a small mixing bowl. 
2. Mix until fully combined, and chill until ready to serve. 
3. Place the potato wedges in a large mixing bowl.  Lightly coat with avocado oil and ¾ of the seasoning.  Mix until evenly coated with the oil and seasoning.
4. Place the potato wedges in an air-fryer basket.  Cook on the French fry setting, shaking the basket occasionally to allow both sides to turn crispy and golden brown. 
5. When the wedges are done, very lightly coat them with more oil and the remaining seasoning.  Mix very well to ensure that the oil and seasoning is evenly coated. 
6. Serve with the chilled Truffle Aioli.
7. ENJOY!