Ingredients:
- 3 large potatoes
- 1 tablespoon salt
- 2 cups water
- ¼ cup mayonnaise
- 1 tablespoon Ashebre Mild Basil Pesto
- 2 teaspoon Ashebre Blackening Spice
- Enough oil for frying
Instructions:
- Thoroughly wash potatoes, ensuring all soil is removed.
- Cut potatoes into ½ inch thick wedges
- In a small container combine water and salt. Leave potatoes to soak for two hours or overnight.
- In a small saucepan over medium heat add enough oil to cover ¼ of the pot. Heat oi.
- Drain and dry potatoes on a kitchen towel or paper towel.
- Fry potatoes for three minutes. Remove from pot, drain and cool.
- Increase the heat to high and refry potatoes for four minutes or until golden.
- Drain on a paper towel, toss with blackening spice.
- Combine pesto and mayonnaise in a small bowl. Mix thoroughly and serve with potato wedges.