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–+ servings
Red potato wedges and a creamy dipping sauce on a platter.

Seasoned Red Potato Wedges With Quick Sriracha Mayo

Katie AdamsKatie Adams
These lightly crisp and uber fluffy wedges are sprinkled with a savory blend of salty smoky spices. Dipped in a creamy, tangy and spicy mayo, this recipe is mouthwatering!
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4
Calories 565 kcal

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.
    Potato wedges in a water bath in a glass mixing bowl.
  • 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.
    Uncooked potato wedges on a parchment lined rimmed baking sheet.
  • 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.
    Freshly seasoned red potato wedges on a parchment lined baking sheet.
  • 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.
    Cooked Seasoned Red Potato Wedges on a parchment lined baking sheet with a small dish of Quick Sriracha Mayo also.

Nutrition

Calories: 565kcalCarbohydrates: 75gProtein: 9gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 12mgSodium: 543mgPotassium: 2134mgFiber: 8gSugar: 6gVitamin A: 162IUVitamin C: 43mgCalcium: 55mgIron: 4mg
Keyword easy, healthy, mayonnaise, oven baked, paleo, sriracha, whole30
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