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
To make our baked tater wedges and Utah’s Famous Fry sauce, you need the following ingredients:
Baked Tater Wedges 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)
Fry Sauce Ingredients
- Mayo
- Ketchup
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Baked Tater Wedges and Utah’s Famous Fry Sauce
Baked Tater Wedges Instructions
- 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.
- 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 Instructions
- Mix together Mayo and Ketchup 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)
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- Baked Zucchini Fries
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Baked Tater Wedges and Utah’s Famous Fry Sauce
Ingredients
Baked Tater Wedges
- 6 Russet potatoes, cut into lengthwise quarters
- 6 Tablespoons flour
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 Tablespoons olive oil, (vegetable oil or canola oil would work too)
Utah's Famous Fry Sauce
- ⅔ cup mayonnaise
- ⅓ cup ketchup
Instructions
Baked Tater Wedges
- Preheat oven to 450℉.
- 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.
- 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
- 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)
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I love this recipe – my family would love it as well!!! Thank you for sharing another fabulous dish!
Thanks for sharing the recipe! As for the pink fry sauce my family has been making it for years, except we call it secret sauce and make it with Miracle Whip instead of Mayo. It’s good with fries and on burgers!
I think to make the best fry sauce it needs a little pickle relish or something.
Seriously? Utah’s Famous Fry Sauce? I am 51 years old and have been mixing mayo and ketchup together since I was in diapers and guess what, I’m not from Utah!
Okay, I’m just giving you a bad time, but seriously not sure why Utah gets to claim the sauce. lol
These potato wedges are wonderful! I have made them twice now and just came back to get the recipe again so I could make them to go with dinner tonight. Thanks for a great recipe!
I am featuring this on my blog on Wed because it is the yummiest yum recipe for french fries I have ever had!! Thanks! http://bellesbazaar-heather.blogspot.com/
Eeew! My roommate in college used to mix mayo and ketchup all the time. It would make me gag because mayo stinks so bad.
Ha Ha Ha! Maybe try Crown Burger’s Fry Sauce.. then you might change your mind! It is to DIE FOR!
Thanks for your comment-
Kristen- one of the sisters
Yummy I want to make these right now lol. Great blog check out my food blog.
http://www.thedailysmash101.blogspot.com
Have a great Day 🙂
I also grew up mixing this same sauce but we added worcestershire sauce and a tad of horseradish sauce… you should try it…. it is AWESOME!!! another great sauce i grew up with is simply ketchup and worcestershire sauce… It is great on pork, chicken and beef.. Anyhow… off to bake some tater wedges!!! lol
I’ve completely changed the way my family eats this year, and I’m allways looking for new recipes that are both healthy and tasty. Thanks for a great recipe to eliminate the frying in fatty oil! A quick tip on how to make these just a little healthier: after you slice the potatoes, soak them for 20 minutes in cold water, then rinse before coating. This will release some of the starch (you’ll actually see it floating in the water)so there won’t be as much for your body to convert to sugar!
Yummy! I’ve also added a little horseradish into the fry sauce for a little kick.
This is a very popular sauce in the South and we add pepper to the mayo/ketchup mix. Some folks call it Comeback Sauce. Delish!!! Can’t wait to try this recipe. Thank you so much for posting it!!!
I love going back and forth between ketchup and mayo. I never thought to combine them. Can’t wait to try fry sauce.
I make my fry sauce with some pickle juice added to it! I live in New Mexico but I was in SLC at a little greek place when I tried it for the first time. Love it!
When my neice was in elementary school, the only thing that she would take for lunch were ketchup and mayonaise sandwiches.
Can you deep fry these??
Can you deep fry these??
Sure! That might add to the calories and fat, but they would be delicious!
I like to mix mayo with a little garlic, black pepper, paprika, oregano and a very little bit of ketchup… If you’re not a fan of mayonnaise you probably won’t like it, but I LOVE it with fries, fried chicken, etc… It is really good!
I miss Arctic Circle! Special Sauce/fry sauce…and the best shakes in the world!
They do have amazing shakes!
Have you ever frozen these? I’m stocking my freezer before new baby comes and would love to make and freeze a batch. Any suggestions?
Haven’t frozen them before. But that is what the potato wedges that you buy at the store in the freezer section have been cooked before. It may just work!! 🙂 -The Six Sisters
My sister worked at Dairy Queen and she said they add pickle juice to the fry sauce, and that is what makes it taste and look like Dairy Queen and Arctic Circle fry sauce!! Mmm mmm mmm!! 🙂 I love all your recipes and so does my husband!! He even got me the cook book for Easter because he loves all your recipes so much! 🙂
My thought exactly. I’ve been doing this for years and I’ve never been anywhere near Utah-I grew up in Texas! This is not solely a Utah thing. It’s utterly delicious though and I have to say my husband thinks I am wierd for doing it.
That is what we do with our fry sauce, add a little pickle juice. And also a little less ketchup for my taste. Oh how I love fry sauce!!
Here in Australia we call it cocktail sauce (as in the sauce you add to a prawn cocktail)! 🙂
Made the fries & sauce last night to go with the Cheeseburger wraps. Easy & good! The family has asked that this go into the monthly mix of recipes. Thanks for sharing!
I always thought this was a Burger King thing when I first started working there all the kids did this thought it was gross until I tried it. We never measured a glob of mayo and add some ketchup to your taste. I even got my kids and grandkids eating it.
In Western PA we add horseradish or garlic..depends on the restaurant or family preference.
When I lived in Utah many years sgo there was a hamberger joint that msde thrir fry sauce with mayo, Ketchup, and a little buttermilk. It was better than Artic Circle. And I loved artic circle!
Try eating your fries after dipping in mayo. Have been eating this way for over 50 years. Turns out many in The Netherlands eat them this way as well. My Dutch hubby has always eaten this way too. Imagine the surprise when we figured out we both eat our fries like this and have always done this. It has to be Hellman’s Mayonnaise-NO MIRACLE WHIP. This is actually similar tasting to Potato Salad.
Utah Fry Sauce? OooOOo Nooooo…we’ve been making this in Oregon for many years! I’m 62, and my Mom made it for years b4 children…This is an Artic Circle Hamburger chain’s “claim-to-fame”….Even the local Dairy Queen makes it now!
This sauce was served yrs ago in New Mexico. Las Vegas, NM to be exact. A small burger joint called “The Artic Circle” they are no longer open. I’m 48 now and have been eating this fry sauce since I can remember and I’ve never to Utah. People look at me like I’m crazy when I’m sitting there mixing my ketchup and mayo together……lol It’s hilarious. But the sauce is great wherever it was originated…..
Did you ever try freezing them? I am going to be gone on friday and wanted to do these with the slow cooker french dip sandwiches for my hubby. i figure if all he had to do is throw them in the oven he can handle that! lol If you did did you cook them as the recipe calls let them cool and than freeze or? Any tips would be greatly appreciated! 🙂
Here is an FYI from Google search: Famous for their fry sauce. Arctic Circle Restaurants is a chain of burger and shake restaurants based in Midvale, Utah, United States.
The Original Arctic circle was located in Midvale Utah. This was the Original marketing of the product we all know now as Fry Sauce. It is a Utah product but can be found all over the world. The original mixes began 75 years or more ago. But it was Arctic circle who first produced and marked the product as a routine supplied product. That was again in Midvale Utah. How ever many fast food chains in Utah carry Fry Sauce were they don’t in any other location in the country. This even included Utah local McDonald’s as well until recently when they decided to keep there supplies uniform to all other locations including utah locations.
Crown Burger adds relish. What’s their other spice(s)?
It looks like you lined the pan with foil. Is that right, or will the potatoes stick to the foil?
You add oil to the baking sheet. We lined the pan with foil for easy clean up.
I came across this recipe as I had some russet potatoes that I needed to use up. LOVED the flavour, the sauce was surprising good and easy to make! I only needed to baked it for 20 mins as it was done and crispy by then. I had cut them a bit thinner as well, great recipe. Thanks for sharing!