Baked Tater Wedges and Utah’s Famous Fry Sauce

November 21, 2013

534

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!

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)

Utah's Famous Fry Sauce
2/3 cup mayo (light is fine)
1/3 cup ketchup

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...
See the full directions on my site

Nutritions

Calories
306

Sodium
878mg
36% DV

Fat
18g
27% DV

Protein
2g
5% DV

Carbs
27g
9% DV

Fiber
1g
7% DV

Baked