Serve these delicious Oven Roasted Potato Wedges with a quick and easy Smoky Ketchup.
I dare you to just eat one!
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Now these cabins that we’d rent were anything but rustic. I think the term is ‘glamping,’ but these cabins were nicer than most of our homes. They had hot tubs on the back porch and satellite tv inside. Most had game rooms in the basement, and everyone got their own bedroom. So yeah, this wasn’t roughing it by any means. We’d divide up the meals, and each couple would be in charge of making dinner for the group one night. After dinner, the guys usually made their way down to the basement to watch college football while our wives and girlfriends hung out watching movies upstairs.
As you might imagine, there are all kinds of good stories that came from those weekends. Be it someone putting the faux bear rug on their head and jumping out of the bushes at night. Or our dog Maximus pouting like a little kid because he was tired and we were making too much noise playing late-night board games.
But one of my better memories is the time a couple of the guys decided that a jalapeno-eating contest would be a good idea. It was the first night of our vacation that year, and I think the general excitement of the upcoming weekend took hold. I wisely sat out of this activity, but a couple of the other guys went pepper-for-pepper until someone crossed into double-digit jalapenos. Needless to say, all of them paid the price for that little game. But it made for a great story!
Oven Roasted Potato Wedges
While this recipe for Oven Roasted Potato Wedges doesn’t involve an unnatural number of jalapenos, it does call for a bit of chipotle in adobo sauce. Chipotle peppers are simply smoke-dried jalapenos, and they add a delicious smoky flavor when used in recipes. Of course, you still need to use caution…they are jalapenos after all!
I love serving these Oven Roasted Potato Wedges as a fun side dish in the Fall. (Frankly, they can be served year-round, but for some reason, I just really enjoy them in the Fall.) For this version, I whipped up a quick and easy Smoky Ketchup to go along with them. I’ve been wanting to try my hand at making my own ketchup sometime, but not this time. This recipe is designed to be easy! Oven Roasted Potato Wedges are delicious by themselves, but this Smoky Ketchup really takes them to a whole new level.
Have you ever competed in a jalapeno-eating contest? Do you have a favorite way to spice up ketchup?
Love these Oven Roasted Potato Wedges? Check out some of these similar recipes!
Oven Roasted Potato Wedges
For the Potato Wedges
- Preheat oven to 400°F.
- Line two baking sheets with parchment paper; set aside.
- Slice each potato in half widthwise. Then slice each piece in half lengthwise. Finally, slice each of these pieces into thirds lengthwise. (See photos in post.)
- Using several paper towels, completely dry sliced potatoes. (Note: This is a critical step to ensure that wedges are crispy.)
- Place wedges in a large bowl and toss with olive oil until well coated. Place wedges cut-side down on parchment-lined baking sheets. (Note: Space wedges out so they are not touching.) Sprinkle tops of wedges with approximately half of the salt, pepper, garlic powder and smoked paprika.
- Bake at 400°F for 30 minutes. Remove wedges from oven and flip so that other cut side is down. Sprinkle with the remaining salt, pepper and smoked paprika.
- Reduce oven temperature to 350°F and bake wedges for 20 more minutes, or until golden brown.
- Meanwhile, make the Smoky Ketchup by combining all of the ingredients in small bowl. Whisk together until well combined.
- Allow potatoes to cool slightly and then serve with the Smoky Ketchup.