Potato Wedges & Cilantro-Lime Mayonnaise Dipping Sauce

I’ve been really into Earl Grey tea lately. The taste takes me to an old world where we wore hats to our after noon tea and ate cucumber sandwiches. Very dainty foods were consumed, and you left the tea feeling like you needed a nap.

Nowadays our lives seem short because we are so rushed in every direction. Each step that we take is just another one toward a chaotic lifestyle and away from slowing down. We forget about the table, sometimes entirely.

Downton Abbey is a visual reminder of how people used to live. Those of privilege were able to enjoy the table together, while the servants and lower class joined together in the servant’s quarters. No matter which class you were a part of you ate together at the table.

I find this to have great significance. Meals are a time to bring people together. The conversation might not flow as easily at first, but later it will come. Sometimes just discussing the food before you is the best start.

The recipe I want to share with you brought my husband to the table when he was distracted with his “list” of duties and didn’t have time for eating together. He has repeatedly asked for me to make them.

Potato Wedges:

I used Red Potatoes, because that is what was in my CSA box. Use what you have.

I used Red Potatoes, because that is what was in my CSA box. Use what you have.

Ingredients

  • 5-10 potatoes (depending on the amount of people; I used 4 the first time doing this and it was great for 2 people)
  • 4 C. Rice Bran Oil
  • 1 Tbsp. Sea Salt
  • 1 Tsp. Black Pepper
  • 1 Tsp. Paprika
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Chili Powder (optional)

Place the oil into a deep saucepan. I used my 4 qt. saucepan and filled it ¾ full with the rice bran oil. TURN ON YOUR EXHAUST FAN! Most frying recipes call for a thermometer, I don’t use one, partly because I let a friend borrow it and they left it in too long and it exploded, and also I just like figuring things out as I go. So, I say that when the oil has bubble forming and coming up to the surface, not boiling, then that is the time you are to place in the potatoes.

While the oil is heating up over Med-High heat, cut the potatoes into wedges. It should be about 3-5 minutes for the oil to get to hot enough for the potatoes to go in.

You don’t want the oil to reach its smoke point before you place the potatoes in. This can cause a lot of smoke in your house and your potato wedges wont turn out well.

Place the potatoes into the oil using a ladle. For extra protection, use an oven mitt while doing the recipe.

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Allow the potatoes to fry in the oil for about 5-7 minutes, stirring occasionally. Once the potatoes have a golden outside, use a slotted spoon to remove from the oil and place on a plate or bowl covered with a paper towel. Add your seasonings and mix. Let the potatoes cool for about 10 minutes before enjoying.

Now for the dipping sauce!

 

Cilantro, Lime and Mayonnaise Dip

  • ¼ C. Cilantro
  • 1 Lime (Juice and zest)
  • ½ C. Organic Mayonnaise

Mix all ingredients together and serve in a ramekins alongside the potato wedges.

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(Potatoes and Mayo is such a British concept… that is my tie in today)

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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