6 potatoes, scrubbed clean
5 ml salt 1 tsp
50 ml all purpose flour 4 tbsp
5 ml paprika 1 tsp
2 ml cayenne pepper 1/2 tsp
30 ml olive oil or melted butter 2 tbsp
salt & pepper to taste
AIOLI
2 garlic cloves, crushed
175 ml whole-egg mayonnaise 3/4 cup
pinch of salt
lemon juice to taste
Place potatoes in boiling salted water and cook until just tender but not too soft, about 15 to 20 minutes. Drain, peel and slice each potato into quarters lengthwise to form wedges. Pat dry with a cloth. Mix salt, flour, paprika and cayenne pepper in a large bowl. Toss wedges first in oil or butter to coat then in flour mixture.
Bake in preheated 400 F (200 C) in a baking dish for approximately 20 minutes turning after 10 minutes until crispy and golden brown. Serve sprinkled with salt and pepper, or topped with a little purchased salsa and accompanied by aioli.
AIOLI: Whip crushed garlic into mayonnaise. Add a pinch of salt and a generous squeeze of lemon juice to taste.
Serves 4