Crispy Garlic Potato Wedges with Red Pepper Mayonnaise
  • Yield: 4-6
  • Prep Time: 10-15 minutes
  • Cook Time: 40 minutes
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Crispy Garlic Potato Wedges with Red Pepper Mayonnaise

By July 22, 2018

Ingredients

  • POTATO WEDGES
  • 5 large russet potatoes, washed and dried
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon garlic powder
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 2/3 cup finely grated Parmesan cheese, divided in half
  • 2 tablespoons fresh chopped parsley
  • RED PEPPER MAYONNAISE
  • 1/2 cup Mayonnaise
  • 1 tablespoon sour cream
  • 1-2 red bell peppers, roasted, seeded and skin removed (you can use jarred) 1/2 cup
  • 1/2 tbsp lime juice
  • 1 tablespoon cilantro
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes

Instructions

  • To make red pepper mayonnaise: Using a food processor,  place roasted red pepper, cilantro and pulse to mince. Add the mayonnaise, sour cream, lime juice, salt and pepper. Combine until it’s a consistent, creamy texture. Put into a bowl, cover, and refrigerate while the potatoes cook.
  • Preheat oven to 400°F. Line a large baking sheet (or two smaller ones) with parchment paper.
  • Cut potatoes in half lengthwise, then into ¾” wedges. For even cooking, the wedges should all be similar sizes.

  • Place wedges on the baking sheet(s).
  • In a small bowl, mix oil, minced garlic, paprika, salt, and red pepper flakes. Pour mixture over the potato wedges and toss together to coat evenly. Arrange potatoes in a single layer, evenly spaced. Sprinkle with half the Parmesan cheese. Bake for 30-40 minutes, turning wedges halfway through baking time, until golden and crisp. Test that they’re cooked through with a fork.

  • Remove potatoes from oven, sprinkle with parsley and remaining Parmesan cheese. Serve with the red pepper mayonnaise for dipping.

 

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