BBQ Potato Wedges + Garlic Aioli

Ok, y’all–sometimes you just need french fries, right?  For me this journey is about discovery, pleasure, and a full life.  And let me tell you–my life wouldn’t be FULL without good ole french fries from white potatoes.

My go-to meal a few years ago was a Super Size Fry at McDonald’s with four barbeque sauces and a Large Dt. Dr. Pepper.  I’m actually serious.  I even begged friends to bring them to me when I was stuck at home at nighttime with kiddos.  So yeah, things have come a long way!

I love making these fries as a side to homemade burgers (grass-fed beef for the hubby and a veggie-bean patty for me!) or as a way to spice up any plain sandwich.

They’re pretty easy. And they’re tasty–without the crap and oil and heart attack.

I learned a pretty cool trick from my favorite blog Oh She Glows about how to make them crispy–without a ton of oil and without frying–Arrowroot powder!  You can find this little white powder (kind of like cornstarch) at a health food store or organic section of a grocery store.  I like the Bob’s Red Mill brand.  With the leftovers, you can use it to thicken sauces or in anything that calls for cornstarch.

Enjoy!

BBQ Potato Wedges
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Wedges:
  • 3 large russet potatoes (organic best), washed and cut in wedges
  • 2 T grape seed or olive oil
  • 2.5 T arrowroot powder
BBQ seasoning:
  • ½-1 T coconut sugar
  • 1 t paprika
  • ½ t smoked paprika
  • ½ t garlic powder
  • ½ t chili powder
  • ¼ t onion powder
  • ⅛ t cayenne pepper
  • ¾ t sea salt
Garlic Aioli:
  • ½ cup vegan mayo
  • 1 T fresh parsley, chopped
  • 1 t minced garlic
  • 2 T lemon juice
  • ½ t sea salt
Instructions
  1. Preheat the oven to 450 degrees.
  2. Line pans with parchment paper.
  3. Place wedges in a large ziploc bag (I did half at a time--or use two bags).
  4. Drizzle oil over wedges and massage bag until combined.
  5. Pour arrowroot powder in bag and shake vigorously until well coated.
  6. Pour BBQ spices in the bag and shake again until well coated.
  7. Place wedges on pans, making sure the potatoes don't touch.
  8. Put in oven, and bake for 20-25 minutes.
  9. Combine aioli ingredients and place in fridge until ready to eat.
  10. Take pans out of oven and flip the wedges.
  11. Bake another 10-12 minutes until golden and crispy!

 

 

 

 

 

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