Baked Potato Wedges with Ave's Smokin' Fry Sauce
Crispy potato wedges with the best smokie 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
Change up the seasonings- Have fun with this recipe by doing your own thing with the seasonings. Pinch of Italian, garlic salt, seasoned salt, chili powder, cayenne pepper, and cumin.... are just a few ideas to play around with flavor.
Note: The calories on the printable recipe page are for both potato wedges and fry sauce recipe.
Nutritional facts for this recipe may vary depending on portion size. I've provided separate nutritional labels for the fry sauce and potato wedges bellow.