Crispy Potato Wedges with Spiced Aioli Recipe

Yields: 4-6 servings
Prep time: 30 minutes (includes soaking)
Cook time: 35-40 minutes
Total time: Approximately 1 hour 5 minutes – 1 hour 10 minutes

Description

Thick-cut russet potato wedges are soaked, seasoned with olive oil and spices, then baked until golden brown and crispy. They are served with a homemade, creamy, and zesty spiced aioli dipping sauce.

Equipment

• Cutting board
• Large bowls (2)
• Colander
• Paper towels
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Small bowl (for aioli)
• Whisk (for aioli)

Ingredients

For the Potato Wedges:

• 4 large russet potatoes, washed and scrubbed (no need to peel if desired)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for heat)

For the Spiced Aioli:

• ½ cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare Potatoes: Preheat your oven to 425°F (220°C). Wash the russet potatoes thoroughly. Then, cut each potato lengthwise into thick wedges. Aim for wedges that are roughly ½ to ¾ inch thick at their widest point.
2. Soak for Crispiness: Place the cut potato wedges in a large bowl. Cover them completely with cold water. Let them soak for at least 30 minutes. This step is crucial because it helps remove excess starch from the potatoes. As a result, they will become extra crispy when baked.
3. Dry Thoroughly: After soaking, drain the potatoes very well using a colander. Next, transfer the drained potato wedges onto a clean, absorbent kitchen towel. Pat them completely dry with paper towels. This step is vital for crispiness; any remaining moisture will steam the potatoes instead of allowing them to crisp up.
4. Season Wedges: In a large bowl, toss the thoroughly dried potato wedges with the 3 tablespoons of olive oil. Then, sprinkle in the 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and the optional ¼ teaspoon cayenne pepper. Mix everything until the wedges are evenly coated with the oil and spices.
5. Arrange for Baking: Line a large baking sheet with parchment paper. Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure there is space between each wedge. This allows air to circulate, which is key for crisping. Avoid overcrowding the pan; use a second baking sheet if necessary.
6. Bake to Perfection: Bake the potato wedges in your preheated oven for 35-40 minutes. Halfway through the baking time (around 17-20 minutes), carefully flip each wedge. Continue baking until they are deeply golden brown and crispy on both sides.
7. Make the Aioli: While the potatoes are baking, prepare the spiced aioli. In a small bowl, combine the ½ cup mayonnaise, 2 cloves of minced garlic, 1 tablespoon of lemon juice, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Whisk all ingredients together until smooth and well combined. Season the aioli with salt and freshly ground black pepper to taste.
8. Serve: Once the potato wedges are golden and crispy, remove them from the oven. Serve them hot for maximum crispiness. Offer the creamy spiced aioli dipping sauce on the side.

About These Crispy Potato Wedges and Spiced Aioli

This recipe transforms humble potatoes into a truly exciting dish. The combination of the crispy exterior and fluffy interior of the wedges, paired with the vibrant, garlicky aioli, creates a memorable eating experience. There are several key elements that contribute to their success.

Firstly, the choice of russet potatoes is important. These potatoes are high in starch, which helps them achieve that desirable crispy texture when baked. Soaking the cut wedges in cold water is a crucial step. This process draws out excess starch from the potatoes. Consequently, it prevents them from becoming gummy and promotes a crispier finish. After soaking, thoroughly drying the potatoes is equally vital. Any lingering moisture will cause the potatoes to steam in the oven instead of crisping up, leading to a soft, rather than crunchy, result.

The seasoning blend of garlic powder, paprika, onion powder, salt, pepper, and optional cayenne pepper provides a robust and balanced flavor profile. Tossing the wedges with olive oil ensures even coating and helps with crisping. Baking at a high temperature (425°F) is essential for achieving a golden-brown crust without deep-frying. Arranging the wedges in a single layer on the baking sheet, with space between them, allows for proper air circulation, which is critical for even crisping.

The spiced aioli adds a fresh, creamy, and zesty counterpoint to the savory potatoes. It’s a simple mix of mayonnaise, fresh garlic, lemon juice, and a touch of paprika and cayenne for color and warmth. The fresh garlic provides a pungent kick, while the lemon juice brightens the flavors. This homemade aioli is far superior to store-bought options and comes together in minutes.

Why You’ll Love This Recipe

• Remarkably Crispy: Achieved through proper potato preparation and high-heat baking.
• Flavorful: Infused with aromatic garlic and a balanced blend of spices.
• Homemade Aioli: A fresh, zesty, and spicy dipping sauce that elevates the dish.
• Healthier Alternative: Baked instead of deep-fried, reducing oil content.
• Versatile: Perfect as a snack, appetizer, or a hearty side for various meals.

Tips for Achieving Perfect Crispy Wedges

Getting that ideal crunch is the main goal! Follow these tips for the best results:

Potato Preparation Tips

• Soak Them Well: Do not skip the 30-minute cold water soak. This step is fundamental for removing starch and promoting crispiness.
• Dry, Dry, Dry: This cannot be stressed enough! After soaking, use plenty of paper towels or a clean kitchen towel to pat the potato wedges as dry as possible. Excess moisture is the enemy of crispiness.
• Cut Evenly: Try to cut your wedges into similar sizes. This ensures they cook evenly and crisp up at the same rate.

Baking Tips

• Hot Oven is Key: Make sure your oven is fully preheated to 425°F (220°C) before placing the potatoes inside. A hot oven provides the initial burst of heat needed for crisping.
• Single Layer Rule: Always arrange the potato wedges in a single layer on the baking sheet. Give them plenty of space. If they are too crowded, they will steam rather than bake, leading to soggy results. Use two baking sheets if necessary.
• Parchment Paper: Lining your baking sheet with parchment paper helps prevent sticking. Moreover, it promotes better browning on the bottom of the wedges.
• Flip for Evenness: Flipping the wedges halfway through the baking time ensures both sides get beautifully golden brown and crispy.
• Serve Immediately: For the absolute best texture, serve these crispy potato wedges hot, right out of the oven.

Delicious Variations to Try

Feel free to customize these potato wedges and aioli to your taste! Here are some ideas:

Potato Wedge Variations

• Herb Infusion: Add a tablespoon of fresh chopped herbs like rosemary, thyme, or oregano to the potato seasoning mix before baking.
• Smoky Flavor: Use smoked paprika instead of regular paprika for a deeper, smoky note.
• Cheesy Wedges: Sprinkle some grated Parmesan or a blend of cheddar and Monterey Jack over the wedges during the last 5-10 minutes of baking for extra cheesy goodness.
• Garlic Confit: Instead of minced fresh garlic, use a tablespoon of garlic confit (soft, roasted garlic cloves) for a sweeter, milder garlic flavor.
• Sweet Potato Wedges: Swap russet potatoes for sweet potatoes. Adjust baking time as needed, and consider a touch of cinnamon or brown sugar in the seasoning for a sweet-savory twist.

Aioli Variations

• Smoky Aioli: Add a pinch of smoked paprika to the aioli for a deeper flavor.
• Herbal Aioli: Stir in a teaspoon of finely chopped fresh chives, parsley, or dill.
• Lime Aioli: Substitute lime juice for lemon juice for a different citrusy kick.
• Sriracha Aioli: For more heat, add Sriracha or your favorite hot sauce to taste.

Storage and Reheating

While these potato wedges are definitely best fresh, you can store and reheat leftovers:

• Storage: Store cooled leftover potato wedges and any remaining aioli in separate airtight containers in the refrigerator for up to 3-4 days.
• Reheating Wedges: To regain crispiness, reheat leftover wedges in a toaster oven, a standard oven at 375°F (190°C), or an air fryer until heated through and re-crisped. Microwaving is not recommended as it will make them soft and soggy.
• Reheating Aioli: The aioli can be served cold directly from the refrigerator. If it seems too thick, stir in a tiny bit of water or lemon juice to loosen it.

Troubleshooting Common Issues

Here’s how to handle typical problems when making crispy potato wedges:

Potato Wedge Issues

• Wedges Aren’t Crispy: The most common reason is too much moisture left in the potatoes after soaking. Solution: Wring out MORE moisture! Also, ensure your oven is hot enough and you aren’t overcrowding the baking sheet.
• Wedges Are Sticking to the Pan: You didn’t use parchment paper or grease the pan enough. Solution: Always use parchment paper. If not using parchment, grease the baking sheet very well with olive oil.
• Wedges Are Burnt on the Outside, Raw Inside: The oven temperature might be too high, or the wedges were cut too thick. Solution: Ensure your oven temperature is accurate. Cut wedges to a consistent ½ to ¾ inch thickness.

Aioli Issues

• Aioli is Too Thin: This can happen if too much lemon juice or liquid was added. Solution: If it’s only slightly thin, a bit more mayonnaise can thicken it. For very thin aioli, it’s harder to fix.
• Aioli is Too Thick: Not enough liquid, or it was refrigerated for too long. Solution: Stir in a very small amount (¼ teaspoon at a time) of cold water or lemon juice until it reaches your desired consistency.

What to Serve with Crispy Garlic Parmesan Hash Browns

These crispy potato wedges are incredibly versatile! They can be the star of a snack plate or a fantastic accompaniment to various meals.

• Burgers and Sandwiches: They make a superior alternative to traditional fries alongside burgers, pulled pork sandwiches, or grilled chicken sandwiches.
• Grilled Meats: Pair them with grilled chicken, steak, or fish for a complete and satisfying meal. They would be great with our American Steak Cooking Guide.
• Appetizer Platter: Arrange them on a platter with other dips and finger foods for a party.
• Eggs: Serve them as a hearty side for breakfast or brunch with scrambled eggs, omelets, or a quiche.
• Salads: Add them to a hearty main course salad for extra texture and flavor.

These wedges are hearty and satisfying, making them ideal for casual dinners, weekend gatherings, or a delicious game-day snack.

Crispy Potato Wedges with Spiced Aioli Recipe

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• Author: Leana Morgan
• Total Time: 1 hour 5 minutes - 1 hour 10 minutes
• Yield: 4-6 servings 1x

Print Recipe

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Description

Thick-cut russet potato wedges are soaked, seasoned with olive oil and spices, then baked until golden brown and crispy. They are served with a homemade, creamy, and zesty spiced aioli dipping sauce.

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Ingredients

Scale 1x2x3x

• For the Potato Wedges:
  • 4 large russet potatoes, washed and cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
• For the Spiced Aioli:
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste

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Instructions

• 1. Preheat your oven to 425°F (220°C). Wash the russet potatoes thoroughly. Then, cut each potato lengthwise into thick wedges. Aim for wedges that are roughly ½ to ¾ inch thick at their widest point.
  2. Place the cut potato wedges in a large bowl. Cover them completely with cold water. Let them soak for at least 30 minutes. This step is crucial because it helps remove excess starch from the potatoes. As a result, they will become extra crispy when baked.
  3. After soaking, drain the potatoes very well using a colander. Next, transfer the drained potato wedges onto a clean, absorbent kitchen towel. Pat them completely dry with paper towels. This step is vital for crispiness; any remaining moisture will steam the potatoes instead of allowing them to crisp up.
  4. In a large bowl, toss the thoroughly dried potato wedges with the 3 tablespoons of olive oil. Then, sprinkle in the 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and the optional ¼ teaspoon cayenne pepper. Mix everything until the wedges are evenly coated with the oil and spices.
  5. Line a large baking sheet with parchment paper. Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure there is space between each wedge. This allows air to circulate, which is key for crisping. Avoid overcrowding the pan; use a second baking sheet if necessary.
  6. Bake the potato wedges in your preheated oven for 35-40 minutes. Halfway through the baking time (around 17-20 minutes), carefully flip each wedge. Continue baking until they are deeply golden brown and crispy on both sides.
  7. While the potatoes are baking, prepare the spiced aioli. In a small bowl, combine the ½ cup mayonnaise, 2 cloves of minced garlic, 1 tablespoon of lemon juice, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Whisk all ingredients together until smooth and well combined. Season the aioli with salt and freshly ground black pepper to taste.
  8. Once the potato wedges are golden and crispy, remove them from the oven. Serve them hot for maximum crispiness. Offer the creamy spiced aioli dipping sauce on the side.

Notes

• Soaking and thoroughly drying potatoes is crucial for crispiness.
• Do not overcrowd the baking sheet; use two if necessary.
• Serve hot for best texture.

• Prep Time: 30 minutes
• Cook Time: 35-40 minutes
• Category: Side Dish, Appetizer, Snack
• Method: Baking
• Cuisine: American

Keywords: Potato Wedges, Crispy Potatoes, Spiced Aioli, Baked Wedges, Easy Side Dish, Garlic Aioli, Appetizer, Snack

Explore More Delicious Recipes

If you loved making and eating these crispy potato wedges, you’ll find plenty more recipes to enjoy on Galmof.com! We offer a wide variety of comforting, flavorful, and easy-to-make dishes.

For more potato goodness, try our Cheesy Hash Brown Casserole with Turkey Ham or Homemade Crock Pot Crack Potato Soup. Also, check out our Crispy Garlic Parmesan Hash Browns for another crispy potato favorite.

If you enjoy savory chicken dishes, explore our Crispy Chicken Cutlets with Turkey Bacon Cream Gravy, Neiman Marcus Chicken Casserole Recipe: Creamy & Cheesy Bake, or Creamy Garlic Butter Chicken Thighs with Spinach.

Find other inspiring recipes across our site at Galmof.com! We are constantly adding new ideas, tips, and guides to help you create delicious food in your own kitchen.

Conclusion

These Crispy Potato Wedges with Spiced Aioli are a testament to how simple ingredients, combined with a few key techniques, can create an incredibly satisfying dish. By taking the time to soak and thoroughly dry your potatoes, you’ll achieve that coveted golden-brown crispness that makes these wedges so addictive. The homemade spiced aioli, with its zesty and garlicky kick, provides the perfect creamy counterpoint, elevating the entire experience.

Whether you serve them as a crowd-pleasing appetizer, a hearty side for your weeknight dinner, or a comforting snack, these potato wedges are sure to become a new favorite in your recipe collection. They offer all the indulgence of fried potatoes but with the convenience and lighter feel of baking. So, next time you’re craving a delicious potato dish, give this recipe a try. You’ll be amazed at the crispy, flavorful results you can achieve right in your own kitchen. Enjoy every delicious, dippable bite!