Grilled Garlic & Parmesan Potato Wedges

• Pesto Aioli
• 1 cup KRAFT Extra Heavy Mayonnaise
• 2 Tbsp. fresh basil leaves, finely chopped
• 1 Tbsp. fresh parsley, finely chopped
• 1 Tbsp. KRAFT Grated Parmesan Cheese
• Potato Wedges
• 2 qt. red new potatoes, quartered
• 2 Tbsp. canola oil
• 2 tsp. salt, divided
• 8 cloves garlic, peeled, thinly sliced
• 1 tsp. garlic powder
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 40 each small fresh basil leaves

1. Pesto Aioli: Combine ingredients.
2. Potato Wedges: Toss potatoes with oil; season with half of the salt.
3. Place on parchment paper-lined sheet pans.
4. Bake in 425 degrees F standard oven 25 min.
5. or until golden brown.
6. Remove from oven and keep warm.
7. Toast garlic in a dry non-stick pan until golden brown.
8. Set aside.
9. Grill potatoes 5 min.
10. or until lightly charred on all sides, turning occasionally.
11. Remove from grill; toss with toasted garlic, garlic powder, cheese and remaining salt.
12. Serve 1 cup potatoes garnished with fresh basil and 2 Tbsp.
13. Pesto Aioli as a shared appetizer.

mayonnaise, fresh basil, fresh parsley, parmesan cheese, wedges, red new potatoes, canola oil, salt, garlic, garlic powder, parmesan cheese, basil

Taken from www.kraftrecipes.com/recipes/grilled-garlic-parmesan-potato-wedges-168034.aspx (may not work)