Olive Oil Fried Potatoes with Aioli
Ingredients
- 2 pounds russet potatoes (4 medium), scrubbed and cut into 1-inch-thick wedges
- 2 fresh or dried bay leaves
- 1 tablespoon whole cloves
- 1 head garlic, halved crosswise
- Kosher salt
- Extra-virgin olive oil, for frying (about 4 cups)
- Test Kitchen's Favorite Aioli , for serving
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