Baked Tater Wedges and Utah’s Famous Fry Sauce

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These Baked Tater Wedges are so easy to make and are the perfect side dish to any meal. They come together in minutes, and taste absolutely amazing in our Fry Sauce Dip recipe.

If you are looking for the perfect side dish, look no further. These are a staple at my house (and you probably have all the ingredients on hand to make them right now).
They are so easy to throw together, super inexpensive, and my kids LOVE them. I love that they are baked and not fried- but they still have a “crunch” to them. They also have great flavor. Definitely a keeper.
I am a huge french fry and potato wedge fan, however, I tend to get a little stomach ache after eating them, since they are fried. I love these potato wedges, because no frying is necessary.
These are baked, and taste absolutely amazing.

what is fry sauce?

Have you ever heard of Utah’s Famous PINK Fry Sauce? 
OH. MY. GOODNESS. Once you have tried it, you will never go back. Fries and hamburgers will never taste the same once you have had this.
And it compliments these Tater Wedges perfectly (I have heard that many people outside of Utah eat this too . . I am so happy to hear that it’s not just a Utah thing. It’s too good not to share with the world).
This is how we make it:
  • 2/3 cup mayo (light is fine)
  • 1/3 cup ketchup
Mix together until thoroughly blended.
The great thing about this is you can add more ketchup/mayo to how you like it. I know that some restaurants substitute BBQ sauce for the ketchup, which is really good too.
I have also thrown in some relish, which adds a yummy taste. Some people also prefer hot fry sauce and kick it up a notch with Tabasco sauce.
I have even heard of people adding a couple drops of liquid smoke or Worcestershire sauce. Basically anything goes with this sauce. The original with just ketchup and mayo is delicious, but you may like a little extra flavor.
I will say, my favorite combination is a little added bbq sauce, and a small scoop of sweet pickle relish. I can’t get enough of it.

watch how to make a similar baked potato wedge recipe, here:

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These Sweet Potato Fries are simple, full of flavor, and completely healthy. They are baked and not fried, and taste even better. Watch how easy they are to make, here:

Baked Tater Wedges and Utah's Famous Fry Sauce

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 6 Russet Potatoes cut into lengthwise quarters
  • 6 tablespoons flour
  • 2 teaspoons onion powder
  • 2 teaspoons of garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons oil (I use olive oil, but vegetable oil and canola oil would work too)

Instructions

  1. Preheat oven to 450 degrees.
  2. Add your oil to a baking sheet with sides.
  3. Cut each potato into 8 wedges.
  4. Combine all dry ingredients into bag?either Ziploc or paper, and add a few potatoes at a time. Shake to coat well.
  5. Place the potatoes coated side down into the oil in the pan.
  6. Continue doing this until all the potatoes have been coated and placed in the oil.
  7. 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.
7.8.1.2
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Comment on this Recipe

39 Responses to “Baked Tater Wedges and Utah’s Famous Fry Sauce”

  10. tnecgrl
    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
    January 16, 2012 at 6:06 pm
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  11. ked328
    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!
    January 24, 2012 at 10:28 am
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      • Brandy
        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! :)
        May 20, 2014 at 4:38 pm
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  22. Austin & Aubree Egbert
    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! :)
    April 19, 2013 at 4:37 pm
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  27. Karen Knegten
    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.
    December 29, 2013 at 2:29 pm
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  29. Caroline
    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.....
    February 24, 2014 at 10:56 am
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    • Greg McKay
      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.
      December 7, 2014 at 5:31 pm
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