Potato Wedges Recipe
Served with roasted red pepper aioli
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Ingredients
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Potato Wedges
Method
Preparation
- 1
Preparing the Potato Wedges
Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes and cut them into wedges. In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until they are evenly coated.
- 2
Baking the Wedges
Spread the potato wedges in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30-35 minutes, or until they are golden brown and crispy, flipping them halfway through the cooking time.
- 3
Making the Roasted Red Pepper Aioli
While the wedges are baking, prepare the aioli. In a food processor, combine the roasted red peppers, mayonnaise, garlic cloves, lemon juice, salt, and black pepper. Blend until smooth and creamy.
- 4
Serving
Once the potato wedges are done, remove them from the oven and serve hot with the roasted red pepper aioli on the side.
