Bar food, how I love thee. Fries, dips, chips, onion rings, croquettes, nachos, all those fun little snacky things. Sadly, bar food menus heavily feature meaty stuff that I don’t eat, but in my Dream Bar we would just dedicate the entire selection to awesome vegetarian stuff like fried cheese sticks, nachos, croquettes, and fries/ wedges/ onion rings with lots of different flavour toppings and dips.
(Am I drunk? Hungover? I dunno. Just really feeling the bar food today.)
So. These potato wedges are my offering. Oven baked (so… healthy! right? right?) and drenched in tasty bits of crispy garlic and sage, they definitely have that finger-lick factor.
But a good potato wedge is nothing without a good dip, so it’s time to discuss that.
Do you like your fries / wedges with mayo, or do you think that’s a weird thing to do? There is definitely an American / European divide on this. And I side with Europe. So move over, ketchup. We’re making some mayonnaise.
This fresh, home made mayonnaise features truffle oil, wholegrain mustard and a little lemon juice. It has a nice rich and salty flavor to it, which I love. If you prefer the cooling sweetness of ketchup on your wedges, feel free to use ketchup.
But if you’re with me on the mayo, don’t be afraid of making your own! Especially if you have a mini food processor, in which case it’s as easy as anything. It is so much tastier, and purer, than what you get from a supermarket and you can totally control the flavors. While mustard and truffle oil hit the spot for me, feel free to play around with garlic or more lemon or basil or anything you like.
Oven baking wedges is, for me, much easier than oven baking fries / chips. They are larger and sturdier, so a little harder to screw up. Nonetheless, they could be screwed up if you don’t keep a good eye on them. The fact is, cooking times on recipes for potato wedges and oven fries can vary significantly from one source to the next. I have definitely been caught out in the past by this.
For me, 45 minutes on 200C was the sweet spot for these wedges. It may be a little longer, or shorter, in your oven, because home ovens do vary and do deviate a little from true temperatures. Mine is a fan assisted electric oven, for what that’s worth. If yours is gas, or not fan assisted, you might find you need a shorter or longer amount of time.
garlic sage potato wedges with truffled mustard mayonnaise
garlic sage potato wedges & truffled mustard mayonnaise Author: Christine
- 3 medium potatoes (Try to find ones that are similar sizes to each other so that they will cook evenly)
- Olive oil
- A handful of sage leaves, sliced into thin strips
- 4 cloves of garlic, sliced
- 1 egg yolk
- 1 tsp whole mustard
- 1 tsp lemon juice
- 1/4 tsp salt
- 1-2 tsps of white truffle oil
- 1/4 cup to 1/2 cup of olive oil (not extra virgin) or flavourless vegetable oil
- First, cut the potato into 8 wedges.
- Place the wedges into a pan of boiling water and simmer for 2-3 minutes. This will soften them up so that the insides will be fluffy. You can skip this step, but your wedges won't be quite as soft in the middle.
- Leave to cool and dry for at least 10 minutes. In the meanwhile, pre-heat the oven to 200C / 390F.
- Lay the wedges flat on a lightly oiled baking tray, and brush the tops with additional oil. Sprinkle salt over the top, and then place in the oven.
- This is a good time to make the mayonnaise. Using the emulsifying attachment on your food processor or hand mixer, whisk the egg yolk for a few seconds before adding the mustard, lemon juice and salt. Whisk until just combined. Add the oil in a very slow stream, starting with the truffle oil. After you have added 1/4 cup of oil, open the lid and check out the texture. If it's thick enough, you can stop there. If you would prefer it a little thicker, add more oil, a little at a time, until you have it at the thickness you enjoy. For me, that was 1/4 cup + about 2 tablespoons.
- After the wedges have been in the oven for around 25 minutes, they should be fairly browned on the top but not totally cooked. Once they're at that stage, take out from the oven, give the pan a shake to loosen them up, and then flip them all over individually. I know - it's a little tedious! Now sprinkle with the garlic and sage and put back into the oven for another 15 to 20 minutes.
- Once the garlic and sage are crisp and fragrant, and the wedges have browned a little on top again, they are good to go!
- Place them on a serving platter and sprinkle all the sage and garlic bits from the pan on top.
Sources: Mayonnaise inspired by Cookthink.com