Incredibly tasty oven baked potato wedges served with a home made truffle mayonnaise dip. It tastes fancy but is an easy snack or side dish to make at home, and worth a little extra effort to make your own truffle mayo! Treat yourself!
Bar food, how I love thee. Fries, dips, chips, onion rings, croquettes, nachos, all those fun little snacky things. Sadly, bar food menus heavily feature meaty stuff that I don’t eat, but in my Dream Bar we would just dedicate the entire selection to awesome vegetarian stuff like fried cheese sticks, nachos, croquettes, and fries/ wedges/ onion rings with lots of different flavour toppings and dips.
(Am I drunk? Hungover? I dunno. Just really feeling the bar food today.)
So. These potato wedges are my offering. Oven baked (so… healthy! right? right?) and drenched in tasty bits of crispy garlic and sage, they definitely have that finger-lick factor.
But a good potato wedge is nothing without a good dip, so it’s time to discuss that.
Do you like your fries / wedges with mayo, or do you think that’s a weird thing to do? There is definitely an American / European divide on this. And I side with Europe. So move over, ketchup. We’re making some mayonnaise.
This fresh, home made mayonnaise features truffle oil, wholegrain mustard and a little lemon juice. It has a nice rich and salty flavor to it, which I love. If you prefer the cooling sweetness of ketchup on your wedges, feel free to use ketchup.
But if you’re with me on the mayo, don’t be afraid of making your own! Especially if you have a mini food processor, in which case it’s as easy as anything. It is so much tastier, and purer, than what you get from a supermarket and you can totally control the flavors. While mustard and truffle oil hit the spot for me, feel free to play around with garlic or more lemon or basil or anything you like.
Oven baking wedges is, for me, much easier than oven baking fries / chips. They are larger and sturdier, so a little harder to screw up. Nonetheless, they could be screwed up if you don’t keep a good eye on them. The fact is, cooking times on recipes for potato wedges and oven fries can vary significantly from one source to the next. I have definitely been caught out in the past by this.
For me, 45 minutes on 200C was the sweet spot for these wedges. It may be a little longer, or shorter, in your oven, because home ovens do vary and do deviate a little from true temperatures. Mine is a fan assisted electric oven, for what that’s worth. If yours is gas, or not fan assisted, you might find you need a shorter or longer amount of time.
Sources: Mayonnaise inspired by Cookthink.com