POTATO WEDGE INGREDIENTS:
3-4 russet potatoes, scrubbed and cut into wedges slightly larger than 1/4 inch thick.
6 tablespoons canola oil
1 1/2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
GARLIC DIPPING SAUCE INGREDIENTS:
1/3 cup mayo
1/4 cup sour cream
2 teaspoons minced garlic
1/4 teaspoon smoked paprika
Pinch of salt
1/4 teaspoon black pepper
Pre-heat your oven to 475, and make sure one of the racks is in the lowest position.
Drizzle 5 Tablespoons oil on a large rimmed baking sheet (a dark coated pan works best if you have one available), coat the baking sheet and place in the oven for 5-7 minutes to heat the oil.
In a large bowl add 1 tablespoon canola oil. Add in potato wedges and toss to coat. Cover the bowl with plastic wrap and microwave for 4-6 minutes, stopping halfway to toss the potatoes. The goal is to soften the potatoes a bit, until they are translucent around the edges.
In a small bowl combine cornstarch, salt, pepper, and garlic powder. Use a slotted spoon to transfer the potatoes to a paper towel lined plate. Dab the potatoes with paper towels to remove any excess liquid. Drain any remaining oil/liquid from the bowl.
Return the potatoes to the bowl and toss them with the cornstarch mixture. Transfer the seasoned potatoes to the prepared baking sheet. Bake for 15 minutes, then turn once, and continue baking for anywhere from 10-20 minutes longer, or until the potatoes are crispy and golden brown.
Keep an eye on the potatoes towards the end to ensure that they don’t get too crispy.
While the potatoes bake, make the garlic dipping sauce. In a small bowl combine 1/3 cup mayo with 1/4 cup sour cream, 2 teaspoons minced garlic (more or less depending on your preference), 1/4 teaspoon smoked paprika, a pinch of salt, and 1/4 teaspoon black pepper.
When the potatoes are done baking, transfer them to a paper towel lined plate to soak up any excess oil and serve immediately with dipping sauce on the side.