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.
Marlyne Georgyna
(@marlynecooks)
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