Potato Wedges with Garlic Mayo

Ingredients

• 4 Russet potatoes (Large, scrubbed and cut lengthwise into wedges)
• 3 tbsp Olive oil (For coating the potatoes)
• 1 tsp Garlic powder (For seasoning the wedges)
• 1 tsp Paprika (For seasoning the wedges)
• 0.5 tsp Dried oregano (For seasoning the wedges)
• Salt (To taste; for seasoning the potatoes and sauce)
• Black pepper (To taste)
• 0.75 cup Mayonnaise (For the garlic mayo)
• 2 cloves Garlic (Finely minced or grated)
• 1 tbsp Lemon juice (Freshly squeezed, for the sauce)
• 1 tbsp Water (Optional, to loosen the garlic mayo)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper, or lightly grease it.

2. 2

   Scrub the potatoes well and cut each one lengthwise into evenly sized wedges. Pat the cut surfaces very dry with a clean kitchen towel; removing excess moisture helps them crisp.

3. 3

   Place the potato wedges in a large bowl. Add the olive oil, garlic powder, paprika, oregano, salt, and black pepper, then toss thoroughly until every wedge is evenly coated.

4. 4

   Arrange the wedges in a single layer on the prepared baking sheet, leaving space between them. Place them cut-side down where possible so the surfaces brown evenly.

5. 5

   Roast for 25 to 35 minutes, turning the wedges halfway through, until they are golden brown and crisp on the outside and a fork slides easily into the centers.

6. 6

   While the potatoes roast, add the mayonnaise, minced garlic, and lemon juice to a small bowl. Stir until smooth and evenly combined.

7. 7

   Taste the garlic mayo and season with salt and black pepper as needed. Stir in the water if a thinner dipping consistency is desired.

8. 8

   Transfer the hot potato wedges to a serving dish and serve immediately with the garlic mayo on the side.

Notes

The recipe quantities and method were reconstructed from the dish title because no visible ingredient list, captions, transcript, or recipe text was provided. For extra-crisp wedges, soak the cut potatoes in cold water for 20 to 30 minutes, then dry them very thoroughly before seasoning. Do not overcrowd the baking sheet.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• crispy
• baked
• potatoes
• dipping sauce
• comfort food