There are guilty pleasures that don’t have to be guilty at all—especially when you make them at home. One of those is the iconic McDonald’s Deluxe Potatoes: skin-on wedges, crispy on the outside, soft inside, and absolutely glorious when dunked in that creamy "deluxe" sauce. And yes, you can make them in your Thermomix, effortlessly—and the best part? They taste even better than the originals.
In this article, I’ll walk you through the step-by-step process to make them perfectly at home, share tips for getting them just right, a sauce that’s pure addiction, and some pro touches so you can tweak them to your taste. All from your own kitchen—no drive-thru required. Oh, and it’s SEO-ready so Google can find it before your potatoes cool down.
50 g of cream cheese
75 g of mayonnaise
1 teaspoon of finely chopped green onion
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of mustard
Salt to taste
Pro Tip: If you love smoky flavors, try adding a bit of old-style Dijon mustard or a dash of chipotle hot sauce.
600 g of potatoes (use firm types like Yukon Gold or Russet)
50 g of all-purpose flour
1/2 tablespoon of sweet paprika
5 g of garlic powder
1 teaspoon of oregano
1 teaspoon of dried thyme
1 teaspoon of tarragon (optional, but adds a gourmet touch)
1 teaspoon of salt
Oil for frying (sunflower or a light olive oil works well)
Add all the sauce ingredients to the Thermomix bowl. Blend for 10 seconds at speed 6. Done! Place it in the fridge while you prep the potatoes. Letting it sit makes the flavors meld beautifully.
Bonus trick: Let it chill for a couple of hours and it gets even better. Great for prepping ahead!
Scrub the potatoes well (no peeling!) and cut them into medium-sized wedges. Soak them in a bowl of cold water for 10 minutes to remove excess starch. This helps them crisp up nicely.
Pour 1.5 liters of water into the Thermomix bowl. Set it to 10 minutes, Varoma temperature, speed 1 until boiling.
Add the drained potatoes and cook for 5 minutes, Varoma temperature, reverse rotation, spoon speed. Drain and set aside. They're now par-cooked and ready for their crispy coating.
In a large bowl, mix the flour, paprika, garlic powder, oregano, thyme, tarragon, and salt. Toss the cooked potato wedges in this mix. No egg or liquid needed—the moisture from the potatoes will help the coating stick.
Fry the potatoes in hot oil—but not smoking hot. Aim for around 170 ºC (340 ºF) if using a deep fryer or thermometer. Fry for 5–7 minutes until golden and crispy. Drain on paper towels and serve hot.
Looking for a lighter version? Try them in an air fryer with a light spray of oil. Surprisingly delicious.
Want a gourmet twist? Add some fresh rosemary to the flour mix or grated parmesan right after frying.
Craving heat? Add a pinch of cayenne pepper or smoked paprika to the flour blend.
These Deluxe Potatoes in a Thermomix prove that fast food classics can be recreated (and improved!) at home using real ingredients—no preservatives or mystery sauces. They’re easy to make, addictively delicious, and the sauce… well, it deserves its own fan club.
So grab your Thermomix, whip up a batch of these beauties, and feel like a fast-food chef—minus the paper hat and “Would you like to supersize that?” routine.
