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Ingredients
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Potato Wedges
Method
Preparation
- 1
Prepare the Potato Wedges
Preheat the oven to 425°F (220°C). Wash and cut the Russet potatoes into wedges. In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper until well coated.
- 2
Bake the Potato Wedges
Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper. Bake for 30-35 minutes, flipping halfway through until golden brown and crispy.
- 3
Make the Aioli
In a bowl, combine mayonnaise, chopped bread & butter pickles, pickle juice, minced garlic, and Dijon mustard. Mix well until smooth. Adjust seasoning to taste.
- 4
Serve
Once the potato wedges are done baking, remove them from the oven and let them cool slightly. Serve with the bread & butter pickle aioli on the side.
