Baked Tater Wedges and Utah’s Famous Fry Sauce Recipe

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.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Side Dish

Cuisine: American

Keyword: baked potato wedges, Baked tater wedges, fry sauce, Potato Wedges

Servings:

Calories: 285kcal

Equipment

Baking Sheet
Ziploc

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

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)

Nutrition