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.
ServingServing: 6servings
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Ingredients
Baked Tater Wedges
6Russet Potatoes, cut into lengthwise quarters
6Tablespoonsflour
2teaspoonsonion powder
2teaspoonsgarlic powder
2teaspoonspaprika
1teaspoonsalt
1teaspoonblack pepper
4Tablespoonsolive oil, (vegetable oil or canola oil would work too)
Combine all dry ingredients into bag (either Ziploc or paper) and add a few potatoes at a time. Shake to coat well.
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.
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.
Utah's Famous Fry Sauce
Mix mayo and ketchup together in a small bowl.
Notes
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)