Baked Potato Wedges with Chipotle Aioli
I decided to peel my potatoes and put them on a rack.
Most recipes say to leave the skins on and bake them flat.
After peeling your potatoes cut them in half lengthwise
then cut each half into 4 wedges.
Soak potato wedges in lukewarm water for 15 minutes.
This helps remove excess starch to allow better browning.
Drain the potatoes then wrap them in a cotton tea towel
to get them as dry as possible.
Most recipes say to leave the skins on and bake them flat.
After peeling your potatoes cut them in half lengthwise
then cut each half into 4 wedges.
Soak potato wedges in lukewarm water for 15 minutes.
This helps remove excess starch to allow better browning.
Drain the potatoes then wrap them in a cotton tea towel
to get them as dry as possible.
Toss potatoes in a small amount of olive oil
and spices of your choice. Don't use too much olive oil.
I used garlic powder, onion powder, smoked paprika,
and salt and pepper to taste.
Bake potatoes in preheated 425 F oven for 30 minutes.
Serve hot with your favorite dipping sauce.
The chipotle aioli was premade from Aldi.
They'd be good for my lunch today...thanks for the hint! :)
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