Potato Wedges with Quick Aioli

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyEasy
3 medium russet potatoes, preferably organic
2 tablespoons olive oil, plus more for the pan
Salt and freshly ground black pepper
3 cloves garlic, finely chopped
1 teaspoon smoked paprika
1/2 cup mayonnaise
2 tablespoons finely chopped flat-leaf parsley

1. Place a large rimmed baking sheet in the oven; preheat the oven to 200°C.

2. Wash the potatoes well, then pat them dry. Cut each potato lengthwise into 1-inch-thick wedges. Toss the wedges with 1 tablespoon of the oil, 1 teaspoon salt and some pepper.

3. Carefully remove the hot baking sheet from the oven and brush it lightly with oil. Arrange the wedges, cut-side-down, on the sheet in a single layer. Bake until the underside is golden brown and not sticking to the baking sheet, about 25 minutes. Use a metal spatula to loosen and flip the potatoes, then continue to bake until golden brown and crisp all over, about 20 minutes more.

4. Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over low heat. Add the garlic and cook, stirring often, until golden, about 3 minutes. Add the paprika and cook 30 seconds, stirring. Remove from the heat and cool slightly; then stir the mixture into the mayonnaise.

5. Sprinkle the potato wedges with parsley and serve with the aioli for dipping.

Recipe courtesy of Patricia Heaton Parties

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