These Baked Tater Wedges are the ultimate comfort food with a crispy, golden exterior and a fluffy, tender center. Paired with Utah’s famous fry sauce, they deliver a tangy, creamy kick that’s downright irresistible. Ready in just 50 minutes, this recipe is perfect for a quick snack or a hearty side dish.
Each bite offers a satisfying crunch, balanced by the rich, smoky-sweet flavors of the sauce. With a hint of garlic and a touch of spice, these wedges are a crowd-pleaser that’s both indulgent and easy to make. Whether you’re hosting friends or treating yourself, this dish promises to be a flavor-packed favorite.
Ingredients for Baked Tater Wedges and Utah’s Famous Fry Sauce
- Baked Tater Wedges:
- ▢ 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 work too)
- Utah’s Famous Fry Sauce:
- ▢ ⅔ cup mayonnaise
- ▢ ⅓ cup ketchup
Step-by-Step Instructions
- Preheat the oven: Set your oven to 450°F (232°C) to ensure it’s hot and ready for baking.
- Prepare the baking sheet: Pour the 4 tablespoons of olive oil onto a baking sheet with sides, spreading it evenly.
- Cut the potatoes: Slice each potato into 8 wedges for even cooking.
- Mix the dry ingredients: In a bag (Ziploc or paper), combine the flour, onion powder, garlic powder, paprika, salt, and black pepper.
- Coat the potatoes: Add a few potato wedges to the bag at a time, seal, and shake well to coat them evenly with the seasoning mixture.
- Arrange the wedges: Place the coated wedges coated side down onto the oiled baking sheet. Repeat until all wedges are coated and arranged.
- Bake the first side: Bake in the preheated oven for 20 minutes, or until the bottoms are golden and crispy.
- Flip the wedges: Carefully flip each wedge to the other side using tongs or a spatula.
- Bake the second side: Return to the oven and bake for an additional 20 minutes, or until crispy and golden brown.
- Season and serve: Remove from the oven, sprinkle with a little kosher salt, and serve hot.
- Make the fry sauce: In a small bowl, mix ⅔ cup mayonnaise and ⅓ cup ketchup until smooth. Serve alongside the tater wedges.
Perfect Pairings: Sauce and Topping Ideas
While Utah’s Famous Fry Sauce is a classic, don’t be afraid to get creative! Try dipping your baked tater wedges in ranch dressing, spicy sriracha mayo, or a tangy bbq sauce. For toppings, sprinkle with shredded cheese, chopped green onions, or even crumbled bacon for an extra indulgent treat.
Serve It Up: Presentation and Pairings
These baked tater wedges are perfect as a side dish or a snack. Serve them alongside grilled burgers, fried chicken, or a fresh garden salad. For a fun twist, arrange them on a platter with small bowls of different dipping sauces for a build-your-own wedge bar!
Keep It Fresh: Storage and Reheating Tips
Store leftover wedges in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F for about 10 minutes or until crispy. Avoid microwaving, as it can make them soggy. The fry sauce can be stored in the fridge for up to a week—just give it a quick stir before serving.
Mix It Up: Recipe Variations
Want to switch things up? Try using sweet potatoes instead of russet for a sweeter flavor. Add a kick by mixing cayenne pepper or chili powder into the dry coating. For a gluten-free option, swap the flour for cornstarch or almond flour.
Quick Tips for Time-Saving Success
To save time, prep your potatoes and dry coating mix the night before. Use a large Ziploc bag to coat the wedges quickly and evenly. If you’re short on oven space, you can also cook these in an air fryer at 400°F for about 15-20 minutes, flipping halfway through.
Baked Tater Wedges and Utah’s Famous Fry Sauce
Ingredients
Method
- 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: Mix mayo and ketchup together in a small bowl.