Single Recipe
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Ingredients
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Crispy Potato Wedge
Garlic Aioli (dipping sauce)
Method
Crispy Potato Wedge
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
Wash and cut potatoes
Scrub the russet potatoes well. Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on potato size so you have uniform wedges for even cooking.
Season wedges
Place wedges in a large bowl. Add 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss thoroughly so each wedge is evenly coated.
Arrange and roast
Spread wedges in a single layer on the prepared baking sheet with space between pieces (crowding will steam them). Roast in the preheated oven for 25–30 minutes, flipping once at about 15 minutes, until edges are golden and interiors are tender when pierced with a fork.
Finish
Remove wedges from oven and immediately sprinkle with 1 tbsp chopped fresh parsley. Transfer to a serving plate and keep warm while you prepare the aioli.
Garlic Aioli (dipping sauce)
In a small bowl, combine 1/4 cup mayonnaise, 2 tbsp sour cream, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and taste; adjust seasoning with more lemon or salt if needed.
Cover and chill the sauce for at least 5 minutes to let the flavors meld. Serve alongside the hot potato wedges for dipping.