Rustic Potato Wedges with Roast Sausage and Paprika Dipping Sauce

HEADNOTE
This is a tray-baked dish built on contrast: crisp-edged potato wedges, deeply browned sausage, and a cool, sharp dipping sauce. The seasoning is direct and disciplined, allowing the ingredients to read clearly while still feeling complete. It is honest food, composed with enough precision to serve with confidence.

RECIPE ESSENTIALS
Dish category: Tray-baked main dish
Cuisine or origin: Contemporary European home-style
Course type: Main course
Yield: 2 servings
Serving size: 490 g
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Difficulty: Easy

EQUIPMENT
Large baking tray
Parchment paper
Mixing bowl
Small bowl
Sharp knife
Spatula

INGREDIENTS
Potato wedges

Potato, 500 g, cut into even wedges

Vegetable oil, 25 g

Salt, 6 g

Black pepper, 2 g

Paprika, 3 g

Garlic powder, 2 g

Sausage and tray finish

Sausage, 300 g

Dipping sauce

Mayonnaise, 100 g

Ketchup, 40 g

Paprika, 2 g

Garlic powder, 1 g

Black pepper, 1 g

Salt, 1 g

METHOD

1. Heat the oven to 220°C. Line a large baking tray with parchment paper.

2. Place the potato wedges in a mixing bowl. Add the vegetable oil, salt, black pepper, paprika, and garlic powder. Toss thoroughly until every surface is evenly coated and the seasoning clings in a thin, even film.

3. Spread the potatoes on the tray in a single layer, cut sides down where possible. Leave space between the wedges so they roast rather than steam.

4. Roast for 20 minutes, then turn the wedges carefully. Continue roasting for 10 minutes more, until the edges are deep golden and crisp, and the centers are tender when pierced with a knife.

5. Add the sausage to the tray for the final 12 to 15 minutes of cooking, turning once if necessary, until the sausage is browned in places and heated through to a firm, juicy texture. The potatoes should remain crisp at the edges while the sausage takes on a roasted surface.

6. Meanwhile, combine the mayonnaise, ketchup, paprika, garlic powder, black pepper, and salt in a small bowl. Stir until smooth and fully homogeneous. The sauce should be pale orange, glossy, and lightly spiced.

7. Remove the tray from the oven and let it stand for 2 minutes. This settles the juices and preserves the texture of the potatoes.

PLATING AND SERVING
Arrange the potato wedges and sausage together on a warm platter or directly on plates in a balanced composition. Serve the sauce alongside in a small bowl, or spoon a restrained amount beside the potatoes so the crisp surfaces remain visible. The finished dish should feel robust, clean, and properly browned.

PROFESSIONAL NOTES
Cut the potatoes evenly; irregular wedges will roast unevenly and break the balance of the tray. Keep the potatoes in a single layer with space around them, or the edges will soften before they color. The sauce should be mixed just before serving so it remains bright and clean in flavor.