Best Baked Tater Wedges And Utahs Famous Fry Sauce Recipes

EASY BAKED TACO FRIES

Easy Baked Taco Fries image

Homemade fries baked in the oven and coated in homemade taco seasoning.

Provided by Elyse

Yield 6-8

Number Of Ingredients 10

Ingredients

6 Russet potatoes (washed and cut into wedges)
2 Tablespoons olive oil
1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper

Steps:

Preheat oven to 450 degrees F.
Wash potatoes and dry with paper towels.
Cut potatoes in half lengthwise, then cut each half into 4 wedges. Cut each wedge in half again depending on size of potato and desired size.
Place cut potatoes in a resealable bag and pour olive oil on top.
Seal bag and shake until potatoes are coated in olive oil.
In a small bowl, combine chili powder, garlic powder, onion powder, dried oregano, paprika, cumin, salt and pepper.
Pour spice mixture into bag, seal and shake to coat again.
Spray a baking sheet with nonstick cooking spray, and spread potatoes out in an even layer on the prepared pan.
Bake for 25-30 minutes, turning halfway through, until wedges are golden brown and crisp on the outside.

Nutrition Facts : Servingsize 1 serving, Calories 288 kcal, Fat 29 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 2600 mg, Carbohydrate 9 g, Sugar 1 g, Protein 2 mg

TATER WEDGES

Tater Wedges image

Provided by Trisha Yearwood

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 russet potatoes
2 sweet potatoes
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup packed fresh dill
1/4 cup packed fresh flat leaf parsley
1 tablespoon spicy brown mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Steps:

For the taters: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Thoroughly wash the skins of the potatoes. Cut each in half lengthwise, then slice the halves into 2 to 3 wedges each.
Place the wedges in a large mixing bowl. Drizzle in the olive oil and sprinkle in the rosemary, salt, black pepper and granulated garlic. Toss until the potatoes are thoroughly coated.
Spread the potatoes out on the prepared baking sheet, being sure to leave space in between the wedges. Bake in the middle of the oven until almost tender, about 25 minutes. Flip the wedges over and bake until the edges are crispy and turning brown, about 10 minutes more.
For the dipping sauce: Meanwhile, place the mayonnaise, sour cream, dill, parsley, mustard, pepper and salt in a food processor. Pulse until the fresh herbs are chopped and the ingredients are combined, about 30 seconds. Pour into a small bowl and serve alongside the warm potato wedges.