There’s something about crispy potato wedges that takes me right back to cozy family dinners and weekend cookouts. Recently, I found myself reminiscing about a particular summer evening at our lakeside cabin, where we gathered around the picnic table, laughing and sharing stories. The star of that meal was undoubtedly my mom’s famous seasoned red potato wedges, perfectly paired with a tangy, spicy sriracha mayo. Inspired by those cherished memories, I’ve decided to share this beloved recipe with you all, with a few tweaks of my own to make it even more irresistible.
These seasoned red potato wedges are a delightful blend of crispy edges and a tender, fluffy interior. They’re spiced just right with paprika, chili powder, and garlic, making every bite a flavor explosion. The best part? They’re incredibly easy to prepare and bake to perfection in the oven. No need to deep-fry for that perfect crunch!
The quick sriracha mayo is a game-changer, adding a creamy, zesty kick that complements the wedges perfectly. A little lime juice brightens up the sauce, making it the perfect dip or drizzle for these golden delights. Whether you’re hosting a backyard barbecue or simply craving a delicious side dish, these potato wedges will surely be a hit.
One of my favorite things about this recipe is how versatile it is. You can adjust the spices to your liking, and the sriracha mayo can be as mild or as spicy as you prefer. It’s also a fantastic make-ahead dish – just soak the potatoes overnight and they’ll be ready to bake the next day. So, let’s get those potatoes prepped and dive into a recipe that’s bound to become a new family favorite.
Making Seasoned Red Potato Wedges & Quick Sriracha Mayo
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Ingredients
- 5-6 large red potatoes
- 1½-2 tbsp light olive oil
- ¼ tsp paprika
- ¼ tsp chili powder
- heaping ¼ tsp salt
- ⅛ tsp garlic powder
- 5-6 dashes black pepper
- ½ cup mayonnaise
- 1 tbsp sriracha sauce
- ½ tbsp lime juice
- 2 pinches salt
Directions
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.
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.
Arrange the wedges in a single layer on the parchment-lined baking sheet, leaving space between each for crispiness. Bake for 20 minutes.
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.
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.
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.
FAQs:
How do I ensure the potato wedges come out crispy?
To achieve crispy potato wedges, make sure to dry the potatoes thoroughly after rinsing. Additionally, leaving space between each wedge on the baking sheet helps them crisp up instead of steaming. Finally, flipping the wedges and baking them evenly also contributes to their crispiness.
Can I use a different type of potato for this recipe?
While red potatoes are recommended for their texture and flavor, you can use other types such as Yukon Gold or russet potatoes. However, the cooking time may vary slightly depending on the potato type and size of the wedges.
What can I substitute for Sriracha in the Quick Sriracha Mayo?
If you don’t have Sriracha, you can use any other hot sauce or chili paste you prefer. Adjust the amount based on the heat level of the substitute to achieve a similar spicy flavor in the mayo.
Is there a way to make this recipe healthier?
For a healthier version, you can use Greek yogurt instead of mayonnaise for the Quick Sriracha Mayo. Additionally, baking the wedges with a minimal amount of oil or using an air fryer can reduce the overall fat content while still achieving a crispy texture.
Can I prepare the potato wedges ahead of time?
Yes, you can cut and soak the potato wedges in water up to 24 hours in advance. Keep them refrigerated until you’re ready to bake. This not only saves time but also helps in achieving a better texture by removing excess starch from the potatoes.
Seasoned Red Potato Wedges With Quick Sriracha Mayo
Ingredients
- 5-6 large red potatoes
- 1½-2 tbsp light olive oil
- ¼ tsp paprika
- ¼ tsp chili powder
- heaping ¼ tsp salt
- ⅛ tsp garlic powder
- 5-6 dashes black pepper
- ½ cup mayonnaise
- 1 tbsp sriracha sauce
- ½ tbsp lime juice
- 2 pinches salt
Instructions
- 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.
- 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.
- Arrange the wedges in a single layer on the parchment-lined baking sheet, leaving space between each for crispiness. Bake for 20 minutes.
- 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.
- 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.
- 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.
