Best Crispy Cajun Potato Wedges with Creamy Garlic Aioli
Experience a flavor explosion with these Crispy Cajun Potato Wedges paired with a creamy garlic aioli. Perfect for game nights or as a standout side dish, this recipe promises deliciousness in every bite.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds Russet potatoes
- Olive oil
- Cajun seasoning
- Flaky sea salt
- Freshly ground black pepper
- 1/2 cup mayonnaise
- 2–3 cloves fresh garlic
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Grind of black pepper
Instructions
- Preheat the oven to 425°F (220°C). Scrub the Russet potatoes clean under cold running water and cut each potato lengthwise into even wedges.
- Soak the potato wedges in a large bowl of very cold water for at least 30 minutes to draw out excess starch.
- Drain the potatoes and pat each wedge bone dry using kitchen towels or paper towels.
- In a large bowl, toss the dried potato wedges with about 2 tablespoons of olive oil, 1 to 2 tablespoons of Cajun seasoning, and a good pinch of salt and black pepper.
- Arrange the seasoned potato wedges in a single layer on one or two large baking sheets lined with parchment paper. Bake for 20 minutes, then flip each wedge and continue baking for another 15-25 minutes until deeply golden brown and crispy.
- While the potatoes are baking, prepare the aioli by finely mincing 2-3 cloves of fresh garlic.
- In a small bowl, combine 1/2 cup of mayonnaise with the minced garlic, 1 tablespoon of fresh lemon juice, a pinch of salt, and a grind of black pepper.
- Whisk all the ingredients together until well combined and smooth. Cover and refrigerate for at least 15 minutes.
- Serve the hot potato wedges immediately with the chilled garlic aioli for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Soaking the potato wedges in cold water is crucial for achieving crispiness. Ensure they are completely dry before seasoning to avoid steaming during baking.