Food stations are a great option for casual Labor Day entertaining. With a little creativity, you can celebrate the last BBQ of summer in style!
Here’s one of my all-time favorite food stations:
Potato Wedge Bar
The day before your BBQ, prep a few flavored olive oils to drizzle over the potatoes. Lemon, truffle, chipotle, and garlic are four of my favorite flavors (separately, not together!), and they’re super easy to infuse in olive oil. Just heat the oil with the seasoning you’re using.
For example, for lemon-infused olive oil, start with 1 cup of olive oil and 2 teaspoons of lemon zest. Heat over a medium flame for about ten minutes, without letting the oil come to simmer. After ten minutes, let the mixture cool, then strain the oil into an airtight container and store in a cool, dry place. Be sure to label your oils so you can identify them quickly. You can add handmade tags at this stage or right before the party.
On the day of your party, bake your potato wedges.
- 3 medium Russet potatoes
- 2 Tbsp unsalted butter
- 1 tsp minced fresh rosemary leaves
- Salt and pepper to taste
- Preheat your oven to 400Â°F.
- Cut potatoes lengthwise into 3/4-inch-thick slices
- In a large, shallow baking pan, heat butter in oven for two minutes, or until melted
- Add potatoes, tossing to coat, and sprinkle with rosemary and salt + pepper to taste
- Roast potatoes in the middle of oven, gently tossing with a metal spatula halfway through roasting time, twenty minutes total, or until tender
While your potato wedges bake, prepare the toppings.
An unbeatable crowd favorite is traditional, Proven al aioli. You get to make it in a mortar and pestle, which is extra fun. Ask your kids to lend a hand!
- 8 cloves of garlic
- 2 egg yolks
- ½ cup olive oil
- Salt to taste
- Crush the garlic cloves in a mortar and pestle until they form a paste
- Stir in the two egg yolks
- While stirring, add the olive oil drop by drop, stirring faster as the aioli takes shape
- Add salt to taste at the very end
That’s just a basic aioli, but you can get creative and make all kinds of flavors. Some ideas for flavored aioli are wasabi, lemongrass, avocado, garlic-basil, mango chutney, mint-cilantro curry, spinach-artichoke, goat cheese-fig, buffalo wing, pickled jalapeno, and ginger-sesame. Be creative and experiment with your favorite flavors! Many of my inspirations for these flavors come from the French fry business called “Small Fry” that we started on my show, where we got creative with aioli dipping sauces and fries.
Once your aioli is done, the hard work is over! Here are some ideas for more easy & delicious toppings:
- Bacon crumbles
- Feta cheese crumbles
- Grated parmesan cheese
- White truffle ketchup (just blend truffle oil to taste with ketchup)
- Malt vinegar (place this next to your oils)
Put your toppings in serving dishes, and get ready to arrange your Potato Wedge Bar!
Present Your Potatoes
Arrange your potato wedges in individual-sized portions by filling short plastic cups with six wedges and a plastic fork. Place your potato cups next to your selection of olive oils, followed by the aioli, and all the toppings you’ve prepared. Label everything with creative tags and use festive serving dishes and a tablecloth.
What do you plan to eat this Labor Day?+ Comment