Wallenda Potato Wedges

Recipe from


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


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 Aïoli Dunking Sauce.


June 2006
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