Deliciously crispy baked potato wedges with a flavorful coating.
Ingredients
For potatoes
- 12piecelarge potatoes
- 1tspsalt
For coating
- 1/4cupmayonnaise
- 1/4cupall-purpose flour or cornstarch
- 4tbspolive oil or neutral oil
- 1/3cupwater
- 3clovegarlic, minced
- 1tsppaprika
- 1/4tspcayenne pepper (optional)
- 1/4tspturmeric powder
- 1tspsalt
- 1/3tspblack pepper
- 1/3thyme
- 1/3oregano
- 1/4tspfinely chopped parsley or cilantro
How to make Mayonnaise Potato Wedges
Cut your potatoes into wedges. Each potato should yield 4 wedges.
Place the potatoes in a cooking pot, fill it with water, and add a tsp of salt. Cover with a lid and boil for 10 minutes on medium heat. Do not overcook.
In a large bowl, add all the coating ingredients and seasonings except the parsley or cilantro. Mix well for about 1-2 minutes. Set aside.
Remove the potatoes from the heat, drain the water, and transfer them to a clean kitchen towel. Pat them dry.
Transfer the potatoes to the bowl with the coating batter and mix to combine.
Cover your baking tray with baking paper and line your coated potato wedges, ensuring you space them out. Cover the wedges with all the coating for a crisp result.
Place the baking tray in a preheated oven at 175°C and bake for 45 minutes until well done and crispy.
Transfer the wedges to a plate and garnish with parsley or cilantro. Serve and enjoy.
Tips & Tricks
Don't overcook the potatoes to avoid them becoming mushy, as they will break while mixing with the coating.
If the wedges are too big, you can divide them into two.
Ensure the coating is not too light or watery; it works better if it's a bit thick.
You can season your coating batter to your taste and preference. Go wild!
Preheat your oven while you're coating the wedges.
Serve immediately while still hot; it tastes much better than warm or cold.
FAQS
How do I make crispy baked potato wedges with mayonnaise?
To make crispy baked potato wedges with mayonnaise, start by cutting large potatoes into wedges and boiling them for about 10 minutes. Then, prepare a coating mixture with mayonnaise, flour or cornstarch, olive oil, garlic, and spices. After draining and drying the potatoes, coat them in the mixture, spread them on a baking tray, and bake at 175°C for 45 minutes until crispy.
Are mayonnaise potato wedges suitable for a vegan diet?
No, traditional mayonnaise is not vegan as it contains eggs. However, you can easily make this recipe vegan by using a plant-based mayonnaise substitute. This way, you can enjoy delicious crispy potato wedges while adhering to a vegan diet.
What can I use instead of all-purpose flour in mayonnaise potato wedges?
If you're looking for a gluten-free option, you can substitute all-purpose flour with cornstarch or a gluten-free flour blend. Both options will help create a crispy coating for your mayonnaise potato wedges.
How should I store leftover mayonnaise potato wedges?
To store leftover mayonnaise potato wedges, allow them to cool completely, then place them in an airtight container in the refrigerator. They can be stored for up to 3 days. To reheat, bake them in the oven at 175°C for about 10-15 minutes to regain their crispiness.
What are some good dipping sauces to pair with mayonnaise potato wedges?
Mayonnaise potato wedges pair well with a variety of dipping sauces. Consider serving them with garlic aioli, spicy ketchup, or a tangy ranch dressing. For a healthier option, a yogurt-based dip or a homemade salsa can also complement the flavors beautifully.
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Marlyne Georgyna
(@marlynecooks)
Welcome to marlynecooks, where flavor meets fun! Dive into delicious recipes, culinary tips, and mouthwatering adventures. Join our foodie community and spice up your kitchen game today!" Welcome to marlynecooks, where flavor meets fun! Dive into delicious recipes, culinary tips, and mouthwatering adventures. Join our foodie community and spice up your kitchen...
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