CUBAN CRIOLLO WEDGES
Crispy Cuban Criollo potato wedges served with Chipotle Horseradish Aioli.
fresh parsley, chopped
Cut potatoes into wedges and parboil them.
Season with Big Mama's Cuban Criollo Dry Rub and bake at 450°F until crisp (approx. 20 minutes), flipping halfway. For a faster bake, broil for the last 2-3 minutes. Top with chopped parsley and serve with aioli.
For aioli: combine mayo, horseradish and Big Mama's Chipotle BBQ sauce to desired taste.