POTATO WEDGES WITH BLACK PEPPER AIOLI DIP
Potato wedges:
- 4 pieces medium-sized potato
- 2 tablespoons salt
- water for boiling
- 1/2 cup MAYA All-Purpose Flour
- 1/2 cup MAYA Cornstarch
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 tablespoon chili powder
- 1/2 tablespoon sugar
- salt and pepper
- iced cold water
- oil for frying
Aioli Dip:
- 1 cup mayonnaise
- 2 tablespoons honey
- 6 cloves garlic (minced)
- salt
- 1/2 teaspoon black pepper
For Potato wedges:
- In a stock pot, put salt and potatoes and add water enough to submerge potatoes. Boil potatoes over medium heat, for 5 minutes. Strain potatoes and Let it cool. Slice potatoes into wedges and set aside
- In a bowl, mix flour, cornstarch, paprika, onion powder, garlic powder, sugar and pinch of salt and pepper. Mix until well blended. Set aside.
- Dredge potato wedges into the seasoned flour and transfer into a colander and give the floured potato wedges a dip into the iced cold water and dredge it again in the seasoned flour. Set aside.
- Heat oil in a medium-sized pot, over a medium heat. Deep fry potato wedges until golden brown. Place fried potato wedges into a colander lined with paper towel to absorb excess oil.
- Serve with black pepper aioli dip.
For black pepper aioli dip:
- In a bowl, mix mayonnaise, honey, garlic, salt and pepper. Mix well.
