In a large bowl combine the potato wedges, salt, and water then cover with plastic wrap and microwave for 7 minutes.
Carefully remove the plastic wrap then drain the potatoes and let sit until cool enough to handle.
Preheat the oven to 450°F.
Mix the mayonnaise and olive oil in small bowl and set aside
In a larger bowl mix together the flour, cornstarch, kosher salt, curry powder, garlic, paprika, onion, white pepper, cayenne, and thyme and set aside.
Lightly oil a large baking sheet and set aside.
Toss the potatoes in the mayo mixture and then dip into the flour mixture. Shake off any excess flour and place on to the baking sheet.
Liberally spray the wedges with the olive oil spray and bake in the preheated oven for 15 minutes.
Flip the wedges over and bake 15 more minutes or until crispy.
Mix the GARLIC-HERB ingredients together in a small bowl and serve with the wedges.
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