Wallenda Potato Wedges

Wallenda Potato Wedges
Photo by Blake Pearson


  • 2 tablespoons olive oil
  • 4 medium russet potatoes, peeled and cut into wedges (about 2 pounds)
  • 1 teaspoon salt
  • Aoli Dunking Sauce
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper

Combine oil and next 3 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat.Place potatoes in a single layer on a baking sheet. Bake at 450° for 35 to 40 minutes or until golden, turning once. Serve with Aoli Dunking Sauce.

View full recipe at My Recipes


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