Potato Wedges with Black Pepper Aioli Dip



Potato wedges:

  • 4 pieces medium-sized potato
  • 2 tablespoons salt
  • water for boiling
  • 1/2 cup MAYA All-Purpose Flour
  • 1/2 cup MAYA Cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon sugar
  • salt and pepper
  • iced cold water
  • oil for frying

Aioli Dip:

  • 1 cup mayonnaise
  • 2 tablespoons honey
  • 6 cloves garlic minced
  • salt
  • 1/2 teaspoon black pepper


For Potato wedges:

  1. In a stock pot, put salt and potatoes and add water enough to submerge potatoes. Boil potatoes over medium heat for 5 minutes. Strain potatoes and let them cool. Slice potatoes into wedges and set aside

  2. In a bowl, mix flour, cornstarch, paprika, onion powder, garlic powder, sugar and pinch of salt and pepper. Mix until well blended. Set aside.

  3. Dredge potato wedges into the seasoned flour and transfer to a colander. Give the floured potato wedges a dip into the iced cold water and dredge again in the seasoned flour. Set aside.

  4. Heat oil in a medium-sized pot over medium heat. Deep fry potato wedges until golden brown. Place fried potato wedges into a colander lined with paper towel to absorb excess oil.

  5. Serve with black pepper aioli dip.

For black pepper aioli dip:

  1. In a bowl, mix mayonnaise, honey, garlic, salt and pepper. Mix well.

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