Super Crispy Potato Wedges
with Honey Dijon Aioli

I absolutely love potatoes. They’re my comfort food and we enjoy them often over at our house. I’ll typically pair them with proteins like my Pineapple Chicken Skillet, Crispy Chicken Wings or Perfect Paleo Burger. To amp up the veggies alongside the crispy potato wedges, I’ll include additional sides like my Backyard BBQ Summer Salad or Rosemary Honey Carrot Ribbons.

Benefits of Potatoes

Potatoes may not be the nutrient powerhouse like kale but they still pack a punch. Keeping the skin on ensures you reap all the benefits of this tasty root vegetable. The preparation and cooking of potatoes also matter. Avoid deep-fried and processed options and stick to steamed, boiled, or baked. 

• Rich in potassium: an important mineral that helps regulate body fluids and the vital for the normal functioning of cells.
• High in vitamin  C:  potent antioxidant for hydrating the skin from the inside out.
• Good source of vitamin B6: supports the central nervous system and healthy production of progesterone (low progesterone can trigger acne).
• Contains resistant starch: a source of nutrients for the beneficial bacteria in your gut.

Super Crispy Potato Wedges with Honey Dijon Aioli

Baked with herbs and spices, these crispy potato wedges are insanely delicious dip in the honey dijon aioli. They're a perfect weeknight side.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Author: Katie Stewart

Ingredients

• 4 large Russet potatoes skin on and washed well
• Avocado oil

For the seasoning

• 2 tsp sea salt
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp onion powder optional

For the honey dijon aioli:

• ½ cup mayo I used Avocado oil-based
• 1 tbsp dijon mustard
• 1 tbsp honey
• 1 tsp paprika
• 1 tsp oregano
• ½ tsp garlic powder
• ½ tsp sea salt

Instructions

• Preheat the oven to 400F and line a large baking sheet with parchment paper. Set aside.
• While completing the next steps, bring a large pot of water to a boil.
• Mix all aioli ingredients together and place in the fridge to chill (this also allows the flavours to meld together).
• Cut potatoes in half lengthwise and then cut in half lengthwise again. Finally, cut each half lengthwise on a diagonal. You’ll now have 8 wedges per potato.
• Add potatoes to boiling water and parboil for 5-7 minutes.
• Gently drain the potatoes and add to a large bowl.
• Mix all the seasoning ingredients together in a jar. Shake well to combine.
• Drizzle potatoes with avocado oil and sprinkle with spices. Gently toss to coat potatoes well.
• Place potatoes skin side down in a single layer on the lined baking sheet.
• Place in the oven and bake for 20-30 minutes or until crispy on the outside and cooked through on the inside.
• Remove wedges from the oven and serve immediately alongside the aioli.