Ingredients:

  • 2 lbs Russet potatoes, scrubbed and skin-on
  • 3 tbsp Avocado oil
  • 1 tsp Kosher salt
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/4 tsp Freshly cracked black pepper
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp prepared horseradish
  • 1/2 tsp lemon juice

Instructions:

  1. Slice each potato lengthwise into 1/2 inch thick planks, then cut those planks into 3/4 inch wide wedges.
  2. Submerge the potato wedges in a large bowl of ice-cold water for at least 30 minutes to remove excess surface starch.
  3. Drain the potatoes and lay them out on clean kitchen towels. Pat thoroughly until completely dry to prevent steaming.
  4. In a clean bowl, toss the dried wedges with avocado oil, kosher salt, smoked paprika, garlic powder, and black pepper until evenly coated.
  5. Arrange wedges in a single layer on a baking sheet. Bake at 400°F (200°C) for 30 minutes, flipping halfway through.
  6. Whisk together mayonnaise, Dijon mustard, horseradish, and lemon juice in a small bowl to create the dipping sauce.