Oven Baked Potato Wedges with Chipotle Sauce
These oven baked potato wedges make a great snack or easy side dish! Perfectly seasoned gold potatoes are roasted until crispy then served with a homemade chipotle sauce.
Equipment
Ingredients
For the potato wedges:
- 1 pound 12 ounces gold potatoes
- 1½ - 2 tablespoons olive oil
- 2 teaspoons taco seasoning I used Siete brand
- ½ teaspoon kosher salt
Chipotle sauce:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 chipotle in adobo, plus 1 teaspoon of the sauce
- ¼ teaspoon kosher salt
- 1 teaspoon honey
Instructions
- Cut each potato into 8 equal wedges. Cut them in half lengthwise, then cut those halves in half lengthwise again, then cut them lengthwise into wedges.
- Place the potato wedges in a large bowl and cover by an inch with cold water. Let the potatoes soak for 30 minutes.
- While the potatoes soak, make the chipotle sauce. Combine the mayo, sour cream, chipotle plus sauce kosher salt, and honey in a small food processor. Pulse until smooth. Transfer to a small bowl and set aside.
- Preheat the oven to 450 degrees.
- Once the potatoes are done soaking, drain the water, Use paper towels or a clean dish towel to dry them off. In a large bowl, toss the potatoes with the olive oil, taco seasoning, and kosher salt.
- Dump them onto a sheet pan and spread them around evenly. Roast for 20 minutes, carefully stir them with a spatula then cook for 5 to 10 more minutes, until the edges turn crispy and brown.
- Serve with chipotle sauce.
Nutrition
Calories: 221kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 10mgSodium: 364mgPotassium: 572mgFiber: 3gSugar: 3gVitamin A: 72IUVitamin C: 26mgCalcium: 27mgIron: 1mg
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