Baked Crispy Potato Wedges with Roasted Garlic Chipotle Aioli
Yes to anything potato!
I was going for something tasty like a french fry, minus the deep fry. To get the perfect crispy exterior, these potatoes have to be roasted at high heat.
I've made these a couple times when my husband and I had friends over for bbqs, as well as burger nights with my family. They are always a hit! Especially with the creamy, garlicky, spicy aioli as a dipping sauce. These wedges are super crispy on the outside, nice and soft on the inside.
It pairs well with sandwiches or burgers.
Definitely one of my favorite sides to make!
Crispy Baked Potato Wedges
Yield: 8-10 servings
6 large russet or yukon potatoes
1 tbsp Garlic Seasoning Blend (Susie Q’s)
1 tsp fresh cracked pepper
2 tsp kosher salt to sprinkle
¼ cup olive oil
Preheat the oven to 425 degrees Fahrenheit.
Line two large baking sheets with parchment paper.
How to cut- Lay the potato flat side down and cut each potato in half lengthways, then, Place the cut side of the potato down onto the cutting board, and cut it in half again to create quarters. You should have 6-8 wedges from each potato. Depending on how large they are.
4. Place the potatoes in a large bowl and let them soak in tap water for about 15 minutes to remove the starch.
5. Drain the excess water and place on paper towels and pat they dry. *Patting them dry will ensure a crisp potato wedge.
6. In a large mixing bowl, place all the potato wedges, olive oil, garlic seasoning blend, salt and pepper. Mix until each potato wedge is coated.
7. Place half of the potato wedges on a baking sheet, make sure they are spaced in between. Repeat on the second baking sheet.
8. Place the sheet pan in the top middle rack of the oven and the other baking sheet on the bottom.
9. Bake for 20 minutes. Remove from the oven, flip the potatoes over, so each side is browned and crispy. Place back in the oven for 20-25 minutes.
10. Taste for salt, sprinkle some more salt and pepper if needed.
Roasted Garlic Chipotle Aioli
1 cup mayonnaise
1 ½ tbsp chipotles in adobo
5 garlic cloves, roasted
Half lime, juiced (about 1 ½ tbsp)
¼ tsp kosher salt
¼ tsp cracked black pepper
Saute garlic cloves in a small skillet with a drizzle of olive oil and allow to cook down and get golden brown color. Or preheat the oven to 400 degrees Fahrenheit and wrap the garlic cloves with a drizzle of olive oil in foil and bake for about 20 minutes.
Using a blender or food processor, pulse together the mayo, lime juice, salt, pepper, garlic, and chipotles until smooth and creamy.
Pour in a serving dish and serve as a dip or spread.
Note: It can be served room temperature or chilled. For a spicier aioli, add an extra tablespoon of chipotles in adobo.