Baked Potato Wedges with Ave’s Smokin’ Fry Sauce
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When I was growing up we had a small market about a mile from our home. I think it had 3 isles which consisted of candy, soda pop, and chips. All the good stuff. 😉 They also managed to squeeze in a small section where they deep fried all kinds of goodies. You were sure to smell of hot grease when you left the store. Ha!
If my youngest brother and I were lucky enough to have any quarters, we gladly supported this little hole-in-the-wall market. I definitely had my fair share of candy from this place, but what I loved most were the Jojo’s. So crispy and salty with lots of ranch for dipping. My stomach was clearly made of pure steel back then to indulge in such a treat.
My daughter also shares my love for Jojo’s. We live in the country so she doesn’t have the convenience of a market within walking distance. I started making baked potato wedges a few years back to give us all the comforts of the famous Jojo but without the guilt.
These simply seasoned red potato wedges do not disappoint. They are light and crispy, yet still hold that fluffy potato goodness on the inside. We usually like a simple seasoning so we can enjoy all the flavors of my daughter’s smokin’ fry sauce. She started making this dip a couple of years ago, and now we request it every time we have burgers and fries. It’s simple and totally addictive. Let me be the first to say however, her fry sauce is not “healthy” in any-way-shape-or-form. As a matter of fact, she tried to lighten it up a bit, and even I was like nope! Sometimes you just gotta splurge!
Let’s eat!🤍
Baked Potato Wedges with Ave’s Smokin’ Fry Sauce
Ingredients
Fry Sauce
- 1/4 cup favorite store-bought Barbeque sauce we love sweet baby rays and stubs original
- 1/4 cup mayo
- 2 tsp Heinz 57 steak sauce
Potato Wedges
- 4 large size red potatoes, cut lengthwise, and into thirds to make 6 potato wedges per potato
- 2 tbsp olive oil
- 2 1/2 tsp Johnny's seasoned pepper (no salt) this seasoning is a staple in my spice cupboard
- 1/2 tsp salt
Instructions
Fry Sauce
- Combine all ingredients in a small bowl and keep refrigerated until ready to use.
Potato Wedges
Preheat oven to 425°F
- Place cut potato wedges in a large bowl and cover with cold water. Let sit for 10 minutes. Drain and rinse off excess starch. You don't want to skip this step as it ensures a crispier outside, while maintaining a creamy fluffy inside.
- Lay out wedges on a large sheet pan ("13×18") lined with foil or parchment paper and pat dry. Add the olive oil and seasonings over the top and toss until all the potatoes are coasted well.
- Place in pre-heated oven for 35-40 minutes, flipping once. For extra crispiness, place under the broiler on high when potatoes are cooked, about 1-2 minutes. Keep and eye on them as they can burn easily. Serve with fry sauce.
Notes
Baked Potato Wedges
Ave’s Smokin’ Fry Sauce
Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!