Oven Roasted Potato Wedges
Serve these delicious Oven Roasted Potato Wedges with a quick and easy Smoky Ketchup.I dare you to just eat one!
Servings: 8 servings
Calories: 148kcal
Ingredients
For the Potato Wedges
- 4 medium russet potatoes washed
- 2 Tbsp olive oil
- 1½ tsp kosher salt
- 1 tsp pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika optional
For the Smoky Ketchup
- ¾ cup ketchup
- 1 Tbsp chipotle in adobo sauce see note
- ½ tsp smoked paprika
Instructions
- 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.
Notes
For this recipe, you only need the sauce from the small can of chipotles in adobo sauce. Place chipotles and remaining sauce in a freezer-safe bag for future use.
Nutrition
Calories: 148kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 1032mg | Potassium: 531mg | Fiber: 2g | Sugar: 6g | Vitamin A: 246IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg
