Seasoned Red Potato Wedges With Quick Sriracha Mayo

These seasoned red potato wedges are easy to make and pair wonderfully with a
creamy, spicy sriracha mayo.

Servings: 4

Author:

Prep Time
30 minutes

Cook Time
40 minutes

Side Dish

American

potato Wedges

Instructions

1 Cut the potatoes into uniform wedges. Rinse the wedges well in a colander. Place
them in a large bowl and cover with cool water. Refrigerate for 30 minutes up to
24 hours.
2 Preheat your oven to 425℉. Line a baking pan with parchment paper. Drain the
potatoes and rinse with cold water again. Thoroughly dry the potatoes with a
clean towel. Also, dry the bowl. Put the wedges back into the bowl, drizzle with
olive oil, and stir to coat.
3 Arrange the wedges in a single layer on the parchment-lined baking sheet,
leaving space between each for crispiness. Bake for 20 minutes.
4 While the potatoes bake, prepare the Quick Sriracha Mayo. Mix the mayonnaise,
sriracha, lime juice, and salt in a small bowl until well combined. Cover and
refrigerate.
5 Season the potatoes with half of the heaping ¼ tsp salt before flipping. Flip
the wedges and season with the remaining salt, chili powder, paprika, garlic
powder, and black pepper.
6 Return to the oven and bake for another 15-25 minutes until the wedges are
browned and crispy outside with a tender center. Transfer to a wire rack to keep
them crispy. Serve warm or at room temperature with the Quick Sriracha Mayo as a
dip or drizzle.