1 tbs. paprika (half-sweet and half-spicy if you have it)
A dash of chili powder
¼ tsp salt
1 tbs. olive oil (enough to coat the bottom of a saucepan)
3 tbs flour
1 cup chicken stock
1 cup mayonnaise
Thinly sliced scallions (optional)
Preheat oven to 420°F.
Boil 3 qt water; cut potatoes into steak fry-size wedges.
Add salt and baking powder to water with a dash of olive oil.
Drain pot and potatoes into colander when potato loses its crispness. A knife or fork should easily poke potato without the wedges threatening to fall apart. Let water evaporate off until steam is hardly noticeable. Potatoes will likely need to sit in colander 3-4 minutes. White flakes should form on potatoes due to baking powder. This will ensure crisp flavor.
Return potatoes to pot, pour 1 tbs. oil then stir to coat evenly.
Brush olive oil onto baking sheet then arrange potatoes evenly atop. Bake in oven for about 45 minutes, flipping halfway through.
For sauce, pour oil into the bottom of a small pot over medium heat.
Add flour and paprika, stirring vigorously until uniform color is achieved to create a roux. Add remaining ingredients and continue stirring until a boil is achieved. Take sauce off the burner.
Once brown and crispy, scrape potatoes into bowl or serving dish. Pour sauce on top along with mayonnaise. Garnish with scallions.