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Here's your new show stealer: Baked Yum Yum Potato Wedges! I love to find an empty pan after a meal, and that's exactly what you can look forward to. Nobody can resist these potato wedges with their golden brown, melted topping - they are just irresistible! #potatobake #potatoes #yummy #potatowedges #bakedpotatoes

Baked Yum Yum Potato Wedges

Here's your new show stealer: Baked Yum Yum Potato Wedges. I love to find an empty pan after a meal, and that's exactly what you can look forward to. Nobody can resist these potato wedges with their golden brown, melted topping - they are just irresistible, and only 6 main ingredients! #potatobake #potatoes #yummy #potatowedges #bakedpotatoes

Course Side Dish
Keyword baked potatoes, potato bake, potato wedges, potatoes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6

Ingredients

  • 10 red potatoes, sliced lengthwise into quarters
  • 1/2 cup Hellman’s mayonnaise
  • 1 tsp. granulated onion
  • 1 tsp. Italian seasoning
  • 3 cloves garlic, crushed
  • 1/2 tsp. seasoned salt
  • black pepper, to taste

Instructions

  1. In a small bowl, combine mayonnaise, granulated onion, Italian seasoning, garlic, seasoned salt, and pepper; reserve.

  2. Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes; drain and cool slightly. (Don't overcook, as this will cause the potatoes to fall apart.)
  3. Preheat oven broiler. Line a rimmed baking sheet with aluminum foil; lightly grease the aluminum foil.
  4. Spread the potato wedges out across the baking sheet. Spoon the reserved mayonnaise mixture over the potatoes; season to taste with salt and pepper.
  5. Place the potatoes on the center oven rack beneath the broiler (about 6-8 inches below the broilecooking the potatoes just until the topping is lightly browned and bubbly, 5-10 minutes, keeping a close eye on both the broiler and the potatoes.
  6. Serve at once!

Recipe Notes

www.ChefAlli.com

To cook your potatoes wedges in the Instant Pot (or any electric pressure cooker), add 1 cup of broth and 1/2 tsp. kosher salt to the insert; add the potato wedges.  Lock the Instant Pot lid into place, then using the manual setting set for 3 minutes on high pressure, bring the Instant Pot to full pressure. When the timer sounds, perform a quick release and remove the potatoes; drain well.