Indian Spiced Potato Wedges with Curried Aioli

• 2 lbs Russet potatoes, about 4 medium or 6 small
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp course ground black pepper
• 1/4 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 1/2 tsp yellow curry powder
• 1 1/2 tsp Gram masala
• 1 tsp smoked paprika
• 1 tbsp chopped flat leaf parsley or chives as optional garnish

Curry Aioli

• 1/2 cup mayonnaise, substitute vegan mayo if you wish
• 1 tsp chopped garlic
• 2 tsp yellow curry powder
• 1/4 tsp kosher salt
• 1/2 tsp sugar
• 1/4 tsp cayenne pepper
• 1/4 tsp course ground black pepper
• 1 tbsp lemon juice
• whisk all ingredients together, refrigerate until ready to serve