- Baked Yukon Wedges With Red Pepper Mayo
I love potatoes! Red, gold, purple, sweet, fingerling, russet. Fall seems like an especially great time to enjoy potato dishes because they partner so well with the other staples of the season (turkey, ham, beef roast). Not only do they round out a dish, their inherent starch helps them soak up sauces and gravies. Here are four of my favorite potato side dishes just in time for the holidays and entertaining (they’re so easy, you might use them on a busy weeknight instead).
The potatoes I used:
Yukon Gold: I love these for fries. They cook up crisp and golden brown. The mayonnaise-based dip I serve with my fry recipe is rich and tangy thanks to roasted red peppers and basil.
Red Potatoes: These are excellent in mashed and “smashed” recipes, especially when paired with bacon and cheddar (like smashed skins!). I used center-cut bacon because it’s got a greater meat-to-fat ratio, but you can also use turkey bacon.
Fingerling Potatoes: This variety is not only adorable, it’s easy to work with. No peeling, dicing or slicing – just roast ‘em whole. The curry coating is warm, wonderful and so fragrant, your neighbors will be sniffing at your door.
Sweet Potatoes: Most people think of regular potatoes for the “scalloped” dish but the sweetness from orange-fleshed spuds partners perfectly with tangy parmesan cheese. The dish is kept light by using low-fat milk instead of a heavy cream sauce. I added a little nutmeg too – to bring out the cheese flavor and enhance the sweetness of the potatoes.
Baked Yukon Wedges With Red Pepper Mayo (pictured above)
4 Yukon gold potatoes (about 1 1/2 pounds), cut into 8 wedges each
1 tablespoon olive oil
Salt and freshly ground black pepper
1/4 cup light mayonnaise
1/4 cup chopped roasted red peppers
1 tablespoon chopped fresh basil
Preheat oven to 400ºF.
Combine potatoes and oil in a large bowl and toss to coat. Transfer potatoes to a large baking sheet, in a single layer, and season with salt and freshly ground black pepper. Bake 25-30 minutes, until golden brown. Meanwhile, combine mayonnaise, red peppers and basil in a food processor and puree until smooth. Serve potatoes with mayo dip on the side.