Paula Deen Oven-Fried Potato Wedges

Paula Deen oven-fried potato wedges take 1 hour and three large baking potatoes, mayonnaise and cornbread dressing mix to make a crispy, golden side dish for 4 to 6 people. Save this easy baked potato wedges recipe for cookouts, game day or Sunday dinner, because it's oven-baked with no deep fryer.

Coat every wedge in the seasoned mayonnaise before rolling it in the dressing mix, because that layer is what makes the crumbs stick. Skip it and the coating slides off in the oven, leaving you with plain baked potato.

Paula swaps the usual flour or breadcrumbs for cornbread dressing mix, which brings seasoning and crunch in one step. Mayonnaise stands in for the egg wash, so the wedges brown evenly and stay tender inside without a pot of oil.

Paula Deen Oven-Fried Potato Wedges

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

390

kcal

Thick potato wedges get a mayonnaise coat and a cornbread crumb crust, then bake until the outside turns crunchy and the inside stays fluffy. Dip them in a creamy sauce while they're hot.

Ingredients

• ½ teaspoon onion salt
  

• 1 teaspoon Paula Deen's Hot Sauce
  

• 1 cup mayonnaise
  

• 3 large baking potatoes
  

• 1 teaspoon Paula Deen's House Seasoning
  

• ¼ teaspoon Black pepper
  

• 2 cups cornbread dressing mix
  

Directions

• Preheat the oven: Preheat the oven to 375°F and grease a baking dish. That way the dish is ready when the wedges are coated.
• Cut the potatoes: Wash 3 large baking potatoes and cut each one into 6 thick wedges. Keep them about the same size so they finish cooking together.
• Mix the coating: Stir 1 cup mayonnaise, 1 teaspoon hot sauce, 1/2 teaspoon onion salt, 1 teaspoon House Seasoning and 1/4 teaspoon black pepper in a bowl. Mix until it looks smooth and evenly speckled.
• Coat the wedges: Toss the potato wedges in the mayonnaise mixture until every side is covered. Then roll each one in 2 cups cornbread dressing mix, pressing so the crumbs stick.
• Bake until tender: Arrange the wedges in the greased baking dish and bake for 45 to 50 minutes. They're done when a fork slides in easily and the crust is golden.
• Serve with dip: Pull the dish from the oven and serve the wedges hot. Set out your favorite dip alongside for dunking.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Nordic Ware half sheet pan, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use sweet potatoes instead of baking potatoes?

Yes, sweet potatoes work, though they cook a little faster and turn softer than russets. Start checking them around 35 minutes so the crust doesn't overbrown.

How do I keep the cornbread coating from falling off?

Coat each wedge thoroughly in the mayonnaise mixture first, since that is the glue. Then press the dressing mix on firmly with your hands before the wedges go into the dish.

Can I make these ahead of time?

You can cut and coat the wedges a few hours ahead and keep them covered in the fridge. Bake them just before serving, because the crust stays crispest fresh from the oven.

What dip goes best with these wedges?

A tangy dip like ranch, honey mustard or a spicy mayo balances the rich cornbread crust. The source recipe just says to use your favorite dip, so go with what your family likes.

What's the most common mistake with oven-fried wedges?

Cutting the wedges in uneven sizes is the usual problem, because thin ones burn while thick ones stay hard in the middle. Aim for 6 even wedges per potato so everything bakes at the same pace.