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Wallenda Potato Wedges

Blake Pearson
Yield Makes 6 to 8 servings

Ingredients

  • 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)
  • Aïoli Dunking Sauce

How to Make It

  1. Combine oil and next 3 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat.

  2. 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.