Potato Wedges with Smoky Aioli

Total Time:
1 hr
15 min
45 min

6 servings

  • 3 medium russet potatoes, preferably organic
  • 2 tablespoons olive oil, plus more for the pan
  • Kosher 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
  • Place a large rimmed baking sheet in the oven; preheat the oven to 425 degrees F.

  • 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.

  • 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.

  • 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.

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

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