Wedges & Smoky South-West Mayo
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Prep Time: 20 Minutes
Cook Time: 40 Minutes
Servings: 4 People
Prep Time
20 Minutes
Cooking Time
40 Minutes
People 4


  • Wedges
  • 4 large potatoes (peeled or unpeeled - however you like)
  • 1 tsp sweet paprika
  • large pinch salt
  • small pinch ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbs olive oil
  • Smoky South West Mayo
  • 1/2 cup thick vegan mayonnaise
  • 1/4 tsp garlic powder
  • 1 tbs honey
  • 1 tsp smoked paprika
  • 1 1/2 tsp chipolte chilli powder
  • 1/2 tsp apple cider vinegar
  • 1-2 tiny drops liquid smoke (optional)
  • salt and pepper to taste
  1. Preheat an oven to 200C (or 180C fan forced), and line a large baking tray with baking paper.
  2. Place water in a large saucepan on the stove and bring to a boil. Add in the potatoes and boil for 6-7 minutes, remove from pot - allow to cool completely.
  3. Mix seasoning spices and oil together in a small bowl. With a sharp knife, slice potatoes into wedges place in a bowl tip over the seasoning spices and olive oil and toss to combine.
  4. Spread out in an even layer on the baking and place in the oven, using a spatula to toss the wedges around every 15 minutes or so - until wedges are golden and crisp (30-40 minutes depending on your oven). Serve with South West Mayo (below)
South West Mayo
  1. Blitz all ingredients in a blender until completely smooth. *If using liquid smoke, you only need the tiniest drop to give a subtle smokey flavour.

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