Crispy Idaho Potato Wedges with Sriracha

From: Chef Jean-George Vongerichten, Jean-Georges Management, New York, NY. Yield: varies.

as needed, Idaho potatoes, washed well

to taste, kosher salt

Sauce:

½ cup mayonnaise

2 tsp. lime juice

1 tsp. orange juice

1 Tbsp. sriracha (chile sauce)

For potatoes: Place potatoes on sheet tray covered liberally with salt. Bake in 475°F oven for about 90 minutes, or until potatoes are completely cooked. Remove from oven and let cool in freezer until cold. With serrated knife, preferably electric, cut potatoes in half lengthwise. Then cut each half into 4 wedges. Put on sheet tray, leaving space between each potato so they do not stick. Fry in a 350°F fryer until golden brown, dredge on paper towels, and season with salt.

For sauce: Whisk all ingredients together in bowl and reserve. Serve as a dipping sauce for potato wedges.