Baked Tater Wedges and Utah’s Famous Fry Sauce

Name: Baked Tater Wedges and Utah’s Famous Fry Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 Russet Potatoes ( cut into lengthwise quarters); 6 Tablespoons flour; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons paprika; 1 teaspoon salt; 1 teaspoon black pepper; 4 Tablespoons olive oil ((vegetable oil or canola oil would work too)); ⅔ cup mayonnaise; ⅓ cup ketchup

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5 from 3 votes

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These seasoned, crunchy potato wedges are baked instead of fried. Paired with Utah's famous Fry Sauce, you can't go wrong with these crispy-on-the-outside, soft-on-the-inside baked fries.

Baked Tater Wedges and Utah’s Famous Fry Sauce

Cut into wedges and seasoned to perfection, these Baked Tater Wedges are the perfect side dish.

Baked instead of fried, these wedges cut way back on calories but don’t skimp on flavor. They’re a household staple, especially when we serve them with our favorite hometown Fry Sauce.

Ingredient Notes

Baked Tater Wedges

6 Russet Potatoes cut into lengthwise quarters
6 Tablespoons flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
4 Tablespoons olive oil (vegetable oil or canola oil would work too)

Fry Sauce

Mayo
Ketchup

How to make Baked Tater Wedges and Utah’s Famous Fry Sauce

Baked Tater Wedges

Preheat oven to 450 degrees.
Add your oil to a baking sheet with sides.
Cut each potato into 8 wedges.
Combine all dry ingredients into bag (either Ziploc or paper) and add a few potatoes at a time. Shake to coat well.

Ziploc bag full of seasoning and sliced wedges

Place the potatoes coated side down into the oil in the pan.
Continue doing this until all the potatoes have been coated and placed in the oil.

Unbaked side of wedge face up on baking sheet covered with foil

Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and then sprinkle with a little kosher salt. Serve hot.

Baked Tater Wedges seasoned on a baking sheet

Utah’s Famous Fry Sauce

Mix together Mayo and Ketchup in a small bowl.

Ketchup and Mayo together in a small bowl

Storage and Other Tips

Store Baked Wedges after they’ve cooled in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer or oven for crispiness.

Store Fry Sauce in a small airtight container for up to 4 days.

What is Fry Sauce?

Have you ever heard of Utah’s Famous PINK Fry Sauce? Apparently, the name “Fry Sauce” was coined by the fast food chain Arctic Circle, which originated in Salt Lake City, and it compliments these Tater Wedges perfectly.

People all over the world have their variations of this sauce (it’s not just a Utah thing!), but we would highly recommend trying it if you haven’t.

Don’t love the proportions of fry sauce? It’s easily adaptable to make it your own. Try some of these other flavor combinations to get your perfect sauce:

Substitute BBQ sauce for Ketchup (also known as “Campfire” sauce in a few places)
Add in some relish
Add in some tabasco or sriracha for a spicier kick
Add in a little Worcestershire sauce or liquid smoke
Add in some spices (paprika, seasoned salt, or garlic salt all taste great)

Serving Suggestions

Serves: 6 servings