Ingredients
Scale
- 4 medium russet potatoes (about 2 pounds / 900 g)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 clove fresh garlic, minced (about 1 teaspoon)
- 1 teaspoon hot sauce (optional)
Instructions
- Cut the russet potatoes into evenly sized wedges (about 8 wedges per potato) and soak in cold water for at least 20 minutes.
- Bring a large pot of salted water to a boil, add the wedges, and parboil for 4-5 minutes until tender but firm.
- Preheat oven to 425°F (220°C).
- Toss the dried wedges in a bowl with olive oil, smoked paprika, garlic powder, kosher salt, and black pepper.
- Arrange wedges in a single layer on a parchment-lined baking sheet and bake for 15 minutes, then flip and bake for another 15-20 minutes until golden brown and crispy.
- Whisk together mayonnaise, lemon juice, smoked paprika, minced garlic, and a pinch of salt in a bowl for the aioli.
- Serve the wedges warm with smoky aioli on the side.
Notes
Ensure potatoes are evenly cut for uniform cooking. Soak them to improve crispiness and dry thoroughly before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: potato wedges, crispy snacks, aioli, baked potatoes, easy recipes