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Potato Wedges with Sriracha Mayo
- Total Time1 hour
- Yield2-4 servings 1x
A recipe for spicy roasted potato wedges. Best served alongside my homemade sriracha mayo!
Ingredients
Potato Wedges:
1 kilogram baking potatoes (2 pounds,; about 4 large potatoes)
38 milliliters olive oil (3 tablespoons)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Chopped parsley or grated Parmesan cheese, to garnish
Sriracha Mayo:
125 grams mayonnaise (1/2 cup)
45 grams sriracha (3 tablespoons)
15 milliliiters fresh lemon juice (1 tablespoon)
Salt and pepper, to taste
Instructions
Potato Wedges:
Preheat oven to 425° F (220° C). Line a half sheet rimmed baking tray with parchment.
With a sharp chef’s knife, cut each potato lengthwise into 8 wedges.
Add potato wedges to a large bowl.
Add the olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
Use your hands to combine, evenly coating all potato wedges in the olive oil and spices.
Arrange on prepared tray. Do not allow the potato wedges do not overlap.
Bake in preheated oven for 20 minutes.
Toss with a metal spatula. Bake for another 20 minutes.
Toss again, and bake for an additional 10-20 minutes, or until brown and crispy.
Garnish with chopped parsley or grated Parmesan. Serve hot, accompanied by sriracha mayo.
Sriracha Mayo:
Add all ingredients to a small bowl.
Whisk to combine.
Store leftover sriracha mayo in an airtight container in the refrigerator for up to 3 days.
