Baked Tater Wedges and Utah's Famous Fry Sauce

By McCarleyRHLAC

Ingredients

• FRY SAUCE INGREDIENTS:
• 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)
• 2/3 cup mayo (light is fine)
• 1/3 cup ketchup

Details

Adapted from sixsistersstuff.com

Preparation

Step 1

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 alittle kosher salt. Serve hot.

FRY SAUCE::

Mix together until thoroughly blended.


The great thing about this is you can add more ketchup/mayo to how you like it. I know that some restaurants substitute BBQ sauce for the ketchup, which is really good too! I have also thrown in some relish, which ads a yummy taste. Some people also prefer hot fry sauce and kick it up a notch with Tabasco sauce. I have even heard of people adding a couple drops of liquid smoke or Worcestershire sauce . . . . basically anything goes! :) Enjoy!