One of my ongoing bits is reminding people that I come from a long line of people who over cook meat and undercook potatoes – and while that is true some of those under cooked potatoes were iconic family foods.

And while I don’t know that I need to share a recipe for Alma’s lumpy mashed potatoes, I do think that there is a place for Helen’s Old Bay Potato Wedges.

My Grandma Helen was a force. She was a woman of few words but when she spoke it was with purpose and conviction. She was incredibly intelligent and loyal to the ones she loved – so her undercooked potatoes were forgivable. I remember one winter in the 90’s she and my grandpa came back from Florida with a container of Old Bay and a new family favourite. And lets be real – they were LIBERALLY coated in Old Bay exclusively so these potatoes were as spicy as her personality.

These aren’t quite Helen’s potatoes – they are toned down a bit. By adding more oregano, garlic powder, smoked paprika and oregano we are able to boost some of the spice blends flavours without increasing the salt.

The other major difference is that we are giving these the twice cooked treatment. I truly believe that cooking potatoes multiple times before you eat them is the best way to get crunchy exteriors with fluffy interiors. So yes it takes more time, but it is definitely worth the effort.

Prep?

The spice blend can be mixed whenever you feel like it, since everything is dried and shelf stable there really isnt a risk of anything turning.
The dijonnaise can be made up to three days in advance.
These potatoes are best the day they are made, but I won’t judge you for eating any leftovers cold and straight from the fridge.

Equipment

Cutting Board
Chefs Knife
Microplane
Large Pot
Mixing Bowls
Measuring Spoons
Measuring Cups
Baking Sheet
Spatula

Crispy Potato Wedges with Zippy Dijonnaise

Recipe by At Home GastronomeCourse: DinnerDifficulty: Easy

Servings

servings

Ingredients

3 lb Russet Potatoes
Salt
1/4 Cup Olive Oil
1 Tbsp Old Bay Seasoning
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Dried Oregano
Dijonnaise
1 Tbsp Dijon Mustard
1/3 Cup Mayonnaise
1/3 Cup Sour Cream
1 Lemon, Zested + Juice From One Half
1 tsp Old Bay
2 Tbsp Chives
Garnish
Chopped Chives

Directions

Preheat your oven to 425F.
Wash potatoes and cut into approximately 1 inch wedges – slightly bigger is better than slightly smaller here.
For smaller potatoes this may just be quarters but for larger potatoes you may need to cut them into sixths or even eighths.
Peel and crush two cloves of garlic.
Place potatoes, garlic and a generous pinch (channel your inner Bear and use four fingers) of salt in a large pot and cover with water.
Bring to a boil and let cook until just tender, 8-10 minutes, and then drain.
While the potatoes boil mix Old Bay, smoked paprika, dried oregano and garlic powder in a small bowl and set aside.
When the potatoes are drained transfer them to a large bowl and toss in olive oil and spice mix and then transfer to a sheet pan making sure to cover with any residual oil and spices in the bowl.
Depending on the size of your pans you may need two – it’s best not to crowd them.
Bake for 25 minutes then flip and continue to cook for another 15-20 minutes until they are all golden brown and crispy.
While the potatoes make the dijonnaise.
Zest and juice half of the lemon.
Finely chop the chives.
In a small bowl combine 1 Tbsp lemon juice, zest, mayo, sour cream, dijon, Old Bay and chives and stir to combine.
Serve potatoes with dijonnaise and garnish with more chopped chives if your feeling fancy.