Gluten Free, Dairy Free, Soy Free, Whole30, Paleo
These lightly crisp, fluffy wedges boast a savory blend of salty, smoky flavor. Dunked in a spicy, tangy, and sweet creamy mayonnaise, this recipe is perfect for a healthy game day appetizer!
Why I Love This Recipe
Seasoned Red Potato Wedges are simple to make and loaded with flavor. More like steak fries than traditional French fries, these wedges have a slightly crisp exterior and are full of soft, fluffy potato inside. They are perfectly salty with a savory blend of chili powder, paprika, and garlic powder for a lightly smoky-sweet bite.
While Seasoned Red Potato Wedges are scrumptious on their own, you'll be surprise at how amazing they become when dipped in the Quick Sriracha Mayo. With a similar flavor profile as steakhouse blooming onion dip, the sweet and tangy heat of this creamy mayo takes the flavor of this recipe to the next level.
With only 5 minutes of hands on time, this side is a great go to on busy days. Merely dice the potatoes into wedges, soak them in water, bake and season. The 4 ingredient sauce is even more quick and easy to mix together! These crave worthy wedges are the perfect party finger food and are also a good candidate for meal prep. See below for tips.
Additionally, like many of you, I am drawn to any recipe that will sneak nutrients into my family. Leaving the skin on these wedges allow for an extra vitamin and mineral boost. Red potato skins, in particular, are rich in fiber, b-vitamins, iron and potassium. Plus, the skin is so thin, it makes for a delicious lightly crisp bite!
Cooking Tips
Make sure to look for a good quality, paleo and Whole30 friendly sriracha sauce.
Tips for cutting potato wedges
Since potatoes are not the exact same size or shape, a perfectly uniform cut isn't really possible. (I don't know about you but this really bugs me!!) But, you can get them as close as possible. This is how I cut wedges:
- First, I cut the potato in half.
- Then, cut the halves in half.
- Finally, cut the quarters in halves or thirds depending on how large the potato is.
Meal prep tips
Cut the potatoes into wedges and submerge in a cool water bath in the refrigerator up to 24 hours prior to baking this recipe. Measure the required seasonings and store in an air tight container several days before baking. If refrigerated in an airtight container, Quick Sriracha Mayo can be made in advance and will last up to a month.
Serving Suggestions
- As an appetizer, finger food, or snack.
- As a side for burgers, hotdogs, or chicken strips/nuggets.
- As a side for steak, roast, pork chops, or chicken.
- Topped with your favorite chili recipe.
These are all the ways my family enjoys this recipe! How do you like to serve these potato wedges?? Share your thoughts in the comments below!
This Recipe Would Be Great With
Cincinnati Chili {Paleo, Whole30, Keto}
Baked Pork Chops With Maple Dijon Sauce {Paleo}
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📖 Recipe
Seasoned Red Potato Wedges With Quick Sriracha Mayo
Equipment
- 1 rimmed baking sheet
- parchment paper
- 1 large bowl
- 1 small bowl
- measuring cups and spoons
Ingredients
Crispy Seasoned Red Potato Wedges
- 5-6 large red potatoes
- 1½-2 tablespoon light olive oil
- heaping ¼ tsp salt
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- 5-6 dashes black pepper
Quick Sriracha Mayo
- ½ cup mayonnaise
- 1 tablespoon sriracha sauce
- ½ tablespoon lime juice
- 2 pinches salt
Instructions
- Cut potatoes in uniform wedges. See cooking tips above for my tips on doing this. Use a colander to rinse potatoes well. Then, place wedges into a large bowl and fully cover with cool water. Let set in the refrigerator 30 minutes up to 24 hours.
- Preheat oven to 425℉. Line baking pan with parchment paper. Drain potatoes and rinse well with cold water. Dry thoroughly with a clean towel. Dry the large bowl thoroughly too. Add the wedges back into the large bowl, drizzle with light olive oil and use a silicone spatula or spoon and stir to fully coat.
- Place in a single layer on a parchment lined baking sheet. Leave some room between each wedge for optimal crispiness. Bake for 20 minutes.
- While potatoes are baking, make the Quick Sriracha Mayo. In a small bowl add mayonnaise, sriracha, lime juice, and salt. Use a fork to mix until fully combined. Cover and set in refrigerator.
- Measure a heaping ¼ teaspoon of salt and use half of this to evenly season the potatoes before flipping. Flip wedges and evenly season with remaining salt, chili powder, paprika, garlic powder, and black pepper.
- Put back in over and bake an additional 15-25 minutes until browned and crispy on the outside with a fork tender center. Remove to a wire rack to maintain crisp exterior. Serve warm or room temperature with Quick Sriracha Mayo. Use mayo as a dip or drizzle it over wedges.
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