Potato Wedges and Dipping Sauce

This was not hard to prepare. And honestly, I’m always looking for a new appetizer or fun was to eat a side. These were tasty and didn’t take too much time to prepare. I RECOMMEND making these before the rest of your meal because the potatoes have to boil and then bake. These were so good we couldn’t stop eating them! You figure about one potato per person (8 wedges)

Ingredients:

• 7-8 potatoes (red or golden), sliced into wedges
• Water
• Salt
• 1/4 cup avocado oil
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano 
• 1 Tbsp of fresh chopped parsley 
• Salt, & Pepper
• 1/2 cup Mayo (we used veganaise)
• 1 Tbsp mustard
• 1/2 Tbsp honey
• 1/2 oz lemon juice 
• 1/2 tsp garlic powder
• 1 tsp parsley, chopped
• 1/4 tsp oregano
• Pepper

Recipe:

***pots/utensils to gather: cutting board& chopping knife, large pot for potatoes 1 large cookie sheet covered in tin foil, strainer, large bowl for tossing potatoes, small prep bowl for potato seasoning mixture, small bowl for mixing dipping sauce.

1. Fill a large pot 2/3 full and set to boil. 
2. Set oven to 425 degrees F
3. As if comes to a boil, begin to slice your potatoes into wedges (about 8 per potato). Place wedges straight into the pot.
4. Once it comes to a boil, cook the potatoes for 8 minutes.
5. While that is happening make the seasoning. Mix the oil, garlic, oregano, red pepper flakes, parsley, salt, pepper. Set aside till potatoes are finished. 
6. You can also make the dipping sauce while  the potatoes boil. In a small bowl, mix the last 8 ingredients. Cover with Saran and place in the fridge for serving later. 
7. Once potatoes finish boiling, drain into strainer. 
8. Place potatoes in a large bowl. Pour the seasoning over top and mix the seasoning around until all the wedges are covered. 
9. Place each wedge skin side down and bake for 45-55 minutes until crispy on the outside. 
10. Let sit for about 5 minutes and then serve hot/warm! Your crowd will love these.