Roasted Potato Wedges with Spicy Mayo, Honey Mustard & Creamy Pesto Dippers
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Roasted Potato Wedges

with Spicy Mayo, Honey Mustard & Creamy Pesto Dippers

30 MIN
$10.99 4 Servings
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From the Test Kitchen

Here, simple roasted potato wedges are the perfect vessel for a trio of flavorful dipping sauces: Calabrian mayo, creamy honey mustard, and herby pesto mixed with sour cream.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Roasted Potato Wedges with Spicy Mayo, Honey Mustard & Creamy Pesto Dippers
Title
  • 1¼ lbs Potatoes
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Mayonnaise
  • 2 tsps Honey
  • ⅓ cup Basil Pesto
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Whole Grain Dijon Mustard
  • ¼ cup Sour Cream
  • 2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
Prepare the potatoes
1 Prepare the potatoes

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes. Cut into 1-inch-wide wedges.

Roast the potatoes
2 Roast the potatoes

Line a sheet pan with foil. Transfer the potato wedges to the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the sauces & serve your dish
3 Make the sauces & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the pesto and sour cream. In a separate bowl, combine the honey (kneading the packet before opening), mustard, and crème fraîche. Serve the roasted potato wedges with the sauces. Enjoy!

Tips from Home Chefs

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Roasted Potato Wedges

Prepare the potatoes
1 Prepare the potatoes

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes. Cut into 1-inch-wide wedges.

2 Roast the potatoes

Line a sheet pan with foil. Transfer the potato wedges to the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Make the sauces & serve your dish
3 Make the sauces & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the pesto and sour cream. In a separate bowl, combine the honey (kneading the packet before opening), mustard, and crème fraîche. Serve the roasted potato wedges with the sauces. Enjoy!

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