Oven-Fried Potato Wedges
Recipe courtesy Paula Deen
Yield: 6 servings
3 large baking potatoes
1/2 cup mayonnaise
1/2 teaspoon hot sauce
1/4 teaspoon onion salt
1/2 teaspoon House Seasoning (recipe follows)
1/8 teaspoon black pepper
2 cups cornbread mix
Preheat the oven to 375 degrees F.
Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, House Seasoning and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
OK, so why is this recipe here? Well, my niece Kate was watching the Food Network and saw Paula Deen create this concoction. Turns out Kate detests mayonnaise. The thought of dredging potatoes in mayo, and then serving with a dip that in this case was ALSO primarily mayo, left Kate, quote, "with a little bit of vomit in my mouth."
Naturally we have been teasing her without mercy ever since. Here is good-sport Kate at Costco at the massive mayo display. I imagine her stomach is churning. Oh, the horror!