Ingredients:
3-4 medium-sized Russet potatoes, scrubbed clean
2-3 tablespoons of olive oil
1 teaspoon paprika (smoked or regular)
1 teaspoon garlic powder
1 teaspoon onion powder
Sea salt to taste
Black pepper to taste
For the Smoky Chipotle Ketchup:
1 cup ketchup
1 chipotle pepper in adobo sauce, finely minced
Directions:
Prep the Potatoes:
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Cut the potatoes in half, then each half into quarters, aiming for 8 wedges per potato.
Rinse the potato wedges under cold water, then dry them thoroughly with a kitchen towel. Ensuring they are dry is crucial for achieving maximum crispiness.
Seasoning:
Toss the dried potato wedges in a large bowl with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Baking:
Line a baking sheet with aluminum foil and arrange the potato wedges in a single layer, making sure they aren’t overcrowded (use two trays if necessary).
Bake in the preheated oven for 20 minutes, then flip the wedges and continue baking for another 10-15 minutes until they are golden and crispy.
Prepare the Smoky Chipotle Ketchup:
While the potatoes are baking, mix the ketchup and minced chipotle pepper in a small bowl. Adjust the amount of chipotle based on your preference for heat.
Serving:
Serve the hot, crispy potato wedges with the smoky chipotle ketchup for dipping.
Enjoy as a delicious snack, a side dish, or even as a party appetizer.
Serving Suggestions:
Pair with a fresh green salad for a balanced meal.
Serve alongside grilled meats or burgers for a hearty dinner.
Enjoy with a variety of dipping sauces for a fun appetizer platter.
Enjoy!