Roasted potato wedges are a great side dish or snack. Paired along side of the "Barton Fry Sauce" they become down right addicting. When I say that this fry sauce is "kicked up", I mean it. It's got some serious heat.
Serve the roasted potato wedges with my Jalapeno Burgers and you have got yourself a kicked up meal.
You will need 4 large russet poatoes and some good extra virgin olive oil.
Line a baking sheet with non-stick aluminum foil. This just makes it easier to turn over the potatoes as they are cooking and makes clean up super easy. You can just oil your baking sheet if you don't have the non-stick foil.
Drizzle the baking sheet with a couple of tablespoons of olive oil.
Whoops! I was taking pictures and not paying attention to my drizzle. No problem.
Sprinkle the baking sheet with some kosher salt and fresh ground black pepper.
Set aside while you prepare the potatoes. This would be a good time to preheat your oven to 425 degrees.
Scrub those Russets really well in water.
Cut each potato in half.
Cut the potato into quarters and then into eighths. So each potato is cut into 8 wedges.
Ooops! Forgot to take a picture of the "eighths". I think you should be able to handle cutting the potato into eighths without a picture.
Place all the potato wedges on the oiled baking sheet.
I just give them a stir with my hands. Rub the olive oil all over the baking sheet and make sure every potato is covered with the olive oil and salt and pepper.
I generally sprinkle with a bit more kosher salt.
Place the wedges in a pre-heated 425 degree oven. Bake for about 45 minutes.
In the mean time, let's make the kicked up fry sauce.
You will need mayonnaise (I like the stuff made with olive oil - it's good), Sriracha sauce and a lime.
Place 1/2 cup of the mayo in a small mixing bowl.
Add 1 tablespoon of the Sriracha.
If you are a pansy with heat, then just add 1 teaspoon until you adjust to the heat. If you like real heat, just keep adding the Sriracha until your eyes water or you start to sweat. It's a great heat.
Zest the lime.
Add it to the sauce.
Add 1 tablespoon of lime juice to the sauce.
Whisk it together.
Cover and refrigerate until ready to use.
After about 30 minutes of baking time, turn over the potato wedges and stir them up a bit.
Continue baking until the potatoes turn golden and crisp. This could take anywhere from 45-60 minutes of total baking time.
I generally turn the wedges over a few times until they have reached the crispness that I like.
This is my desired crispness. They are golden without being dried out and dark in color. Just a nice golden brown.
This is completely optional from here.
I like to chop a little flat leaf parsley to sprinkle over the top.
I, also, like to sprinkle a little grated Parmesan cheese. Umm...I never use that stuff from a can. You can use whatever floats your boat!
Serve the hot potato wedges along side of the "Kicked Up" fry sauce.
My mouth is just watering.
Yes! I am going in for a "double dip".
Hey I'm home alone. I can do whatever I want. It's so sweet.
Have I mentioned that ALL three of the college kids are back IN college. My first time as an empty nester.
You women out there with experience with in empty nesting - How often do should I talk to the husband that never reads this blog? Children have taken up my attention for the past 30 years. I think I have ignored him that long.
Roasted Potato Wedges with Kicked Up Fry Sauce
4 large russet potatoes
2 tablespoons extra virgin olive oil
Fresh ground pepper
½ cup mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon lime juice
Zest from one lime
Fresh chopped parsley
grated Parmesan cheese
Preheat oven to 425 degrees. Wash and scrub potatoes very well. Cut each potato into 8 wedges. Line a baking sheet with non-stick aluminum foil. Drizzle with olive oil the sprinkle with the salt and pepper. Place potato wedges on the baking sheet. Stir them around with your hands to make sure all of the potato is covered with salt and pepper and oil. Sprinkle with more salt, if desired. Place in the oven for 45-60 minutes or until the potatoes are golden brown and crisp. Stir every 20 minutes or so.
Sauce: In a small mixing bowl stir together the mayonnaise, Sriracha, lime juice and zest. Cover and refrigerate until ready to use.
I have been banned from using mayo since I have been married. The husband that never reads this blog hates it. You should see him dip the potato wedges into the "Thai Aioli". He licks the bowl clean. We won't tell him what is really in the sauce.
Shhh...That's our little secret.