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.
Ingredients
Scale
- 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
Instructions
-
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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