This potato wedge recipe is lightly coated and perfectly spiced. Try them with a variety of dipping sauces for a fun party food or cookout side dish.
Potato wedges are popular at fast food restaurants because of their resemblance to the humble french fry. The problem with restaurant potato wedges though is that they are often loaded with fat and oil after being deep fried. These delicious wedges pack all of the great flavour of restaurant potatoes but only a portion of the calories and fat.
The spices in this recipe can be adjusted to suit personal tastes. Cayenne pepper can be added for more of a kick, or reduce the spices overall to appeal to the younger diners. Adding a dipping sauce (or a variety of sauces) jazzes things up a bit and makes these simple potato wedges suitable as party fare.
Serve the wedges in a basket lined with pretty napkins to absorb any excess oil, or stand them up in large, colourful paper cups for portable individual servings.
For something completely different, try replacing the potatoes with sweet potatoes or using a combination of both. Purple potatoes add a splash of colour as well.
Crispy Potato Wedges
- 8 medium russet or baking potatoes
- 2 cups all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 2 large eggs, lightly beaten
- olive oil spray
Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with parchment paper; set aside.
In a small, shallow bowl combine flour, garlic salt, onion powder, and black pepper. Mix well with a fork to combine.
Wash and scrub the potatoes, but leave the peel on. Slice the potatoes into wedges about 1/2 inch thick. Dip wedges, one at a time, into the beaten egg, and then dredge in the flour mixture, turning to coat. Arrange dipped wedges on the prepared baking sheets. Spray potato wedges lightly with olive oil.
Bake wedges for 10 minutes; turn over and spray very lightly with the olive oil. Return wedges to the oven and bake for another 5-8 minutes, or until golden brown and crisp.
Serve hot from the oven with dipping sauce. Makes about 8 servings.
Aioli Sauce (Garlic Mayonnaise Dipping Sauce)
This is a terrific accompaniment to potato wedges, and is very simple to make.
- 2 egg yolks
- 5 cloves fresh garlic, finely minced or crushed
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3/4 cup extra virgin olive oil
In a medium bowl, whisk egg yolks with mustard and garlic to combine. Add the oil very slowly, a few drops at a time, while continuing to whisk the mixture. Once half of the oil is added, the mixture should be fairly thick. Add lemon juice and mix well.
Add the rest of the oil in a thin, steady stream while whisking. The sauce should end up very thick and creamy. Chill in a covered container until ready to serve.
