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.
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. This is how we make it:
Make your own sauce for these Tater Wedges:
- 2/3 cup mayo (light is fine – skip the Miracle Whip and use the real stuff!)
- 1/3 cup ketchup
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)
Related Recipe: Try another one of our favorite sauces! This copycat Raising Cane’s Sauce is amazing!
How to make baked potato wedges:
Preheat oven to 450 degrees. Add olive oil to a baking sheet with sides.
Cut each potato into 8 wedges (cut each potato in half length wise, then cut each half into 4 “wedges”).
Combine all dry ingredients into a 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 using a large spatula or tongs.
Don’t skip this step! It helps the wedges get extra crispy! Bake for another 20 minutes. Pull wedges out of the oven and then sprinkle with a little kosher salt. Serve hot.
What to serve with Baked Tater Wedges:
These are great to serve as a snack when that fry craving hits, but we love them as a side dish, too.
We think these wedges taste great with our Ground Turkey Sloppy Joes, Dr. Pepper Pulled Pork, or our copycat Black and Bleu Burger.
You’ll love these other potato recipes:
- Baked Seasoned Steak Fries
- Baked Sweet Potato Fries (pictured in the video below)
- Baked Garlic Parmesan Fries (with spicy aioli – another great dipping sauce!)
- Easy Baked Taco Fries
- Baked Carne Asada Fries
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Baked Tater Wedges and Utah’s Famous Fry Sauce Recipe
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)
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.
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
Equipment
- Baking Sheet
- Ziploc
Recipe Details
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If you love these baked fries, you’ll love our baked sweet potato fries, too. Watch how to make them over there.
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Concetta
Okay, I'm just giving you a bad time, but seriously not sure why Utah gets to claim the sauce. lol
Thanks for your comment-
Kristen- one of the sisters
www.thedailysmash101.blogspot.com
Have a great Day :)