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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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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.
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.
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