Potato Wedges with Garlic Aioli

Let’s be honest—sometimes you just want to eat something crispy, golden, salty, and completely satisfying without pretending it’s a “light bite.” Enter: potato wedges with garlic aioli. These chunky, flavor-packed wedges are like fries that went to college. And that aioli? It’s mayo’s way cooler, garlic-loaded cousin who knows how to throw a party in your mouth.

Why This Recipe is Awesome

First of all, crispy potatoes. That alone should be enough. But these aren’t just any crispy potatoes—they’re oven-baked, seasoned to perfection, and served with a garlic aioli that tastes way fancier than it actually is.

They’re the ultimate side dish-slash-snack-slash-main-if-you-eat-the-whole-tray (no judgment). Plus, there’s no deep fryer in sight. You get maximum crisp with minimum oil and mess. And the aioli? You just stir things together and try not to lick the spoon too early.

Basically, this recipe is idiot-proof. If you can cut a potato and turn on an oven, you’re halfway there.

Ingredients You’ll Need

For the potato wedges:

4 medium russet potatoes (or whatever you’ve got—just nothing too waxy)
2 tablespoons olive oil (enough to coat but not drown them)
1 teaspoon garlic powder (for that subtle garlicky base layer)
1 teaspoon paprika (smoky goodness)
Salt & pepper to taste (aka more salt than you think you need)

For the garlic aioli:

1/2 cup mayo (use the real stuff, not the low-fat sad version)
2 garlic cloves, minced (or grated if you want it extra punchy)
1 tablespoon lemon juice (fresh is best, but bottled works if you’re tired)
Pinch of salt (just enough to make the flavors pop)

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). You want it hot enough to crisp things up without burning the dreams out of your potatoes.

2 Scrub and slice the potatoes into wedges. Cut each potato into 6–8 chunky slices. No need to peel unless you hate joy.

3. Toss with olive oil and seasonings. In a big bowl, coat the wedges with oil, garlic powder, paprika, salt, and pepper. Use your hands. It’s oddly satisfying.

4. Arrange on a baking sheet. Lay the wedges in a single layer, skin-side down if possible. Give them space—crowded potatoes = soggy potatoes.

5. Bake for 35–40 minutes. Flip halfway through to get that even golden crisp. You want crunchy edges and fluffy insides.

6. Make the aioli. While your wedges are crisping up, stir together mayo, garlic, lemon juice, and a pinch of salt. Chill it in the fridge while you wait. Or eat a spoonful. No one’s watching.

7. Serve it up. Hot, crispy wedges + cool, garlicky dip = the snack of dreams. Bonus points if you sprinkle fresh parsley on top so it looks like you tried.

Common Mistakes to Avoid

Not preheating the oven. You want that blast of heat from the start. Don’t make your potatoes sit around getting sweaty.
Crowding the tray. Wedges need personal space or they steam and get limp. Spread them out!
Underseasoning. Potatoes are basically flavor sponges. Salt liberally—before and after baking.
Using raw garlic in bulk. More isn’t always better. Unless you’re trying to repel vampires or coworkers, keep it to 2 cloves in the aioli.
Skipping the flip. Flipping = even crisp = happy potato. Don’t be lazy.

Alternatives & Substitutions

No mayo? Greek yogurt works in a pinch. It’s tangier and healthier—but also slightly less indulgent. Choose your path.
No lemon juice? Use a splash of vinegar instead. Just don’t skip the acid—it cuts the richness perfectly.
Spice it up. Add cayenne or chili flakes to the wedges or aioli if you like things hot.
Switch the potatoes. Sweet potatoes work too! Just watch them closely—they cook a bit faster and go from “caramelized” to “burnt” real quick.
Make it vegan. Use vegan mayo. The rest of the recipe is plant-based friendly and just as delish.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Technically yes, but they’re way better fresh. Reheating = slightly less crispy, but still tasty.

Can I use an air fryer?
Absolutely! Cut down the time to 20–25 minutes at 400°F, shaking halfway through. Extra crisp, less guilt.

What if I hate mayo?
Try sour cream or Greek yogurt. Or just eat the wedges naked—still amazing.

Can I add cheese?
Uh, yes please. Sprinkle some Parmesan on in the last 5 minutes of baking. Fancy AND delicious.

Is this kid-friendly?
Totally. Just ease up on the garlic if your tiny humans are spice-sensitive.

Can I double the recipe?
You better. These disappear fast. Just use two trays and rotate them halfway through.

Will this make me popular?
Yes. Make these once at a gathering and watch people swarm you like seagulls at a beach picnic.

Final Thoughts

There you have it—potato wedges with garlic aioli that taste like you ordered them from a fancy gastropub but made them in your pajamas. They’re crispy, salty, creamy, garlicky, and stupid-easy to make.

Perfect for parties, lazy dinners, or solo movie nights when you want to treat yourself without leaving the house. So go make a batch, dip liberally, and maybe save a few for someone else. Or don’t. No one’s judging.