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.