Baked Tater Wedges and Utah’s Famous Fry Sauce

These seasoned, crunchy potato wedges are baked instead of fried. Paired with Utah's famous Fry Sauce, you can't go wrong with these crispy-on-the-outside, soft-on-the-inside baked fries.

Cut into wedges and seasoned to perfection, these easy baked fries are the perfect side dish.
Baked instead of fried, these wedges cut way back on calories but don’t skimp on flavor. They’re a household staple, especially when we serve them with our favorite hometown Fry Sauce.

what is fry sauce?

Have you ever heard of Utah’s Famous PINK Fry Sauce? 

Apparently, the name “Fry Sauce” was coined by the fast food chain Arctic Circle, which originated in Salt Lake City, and it compliments these Tater Wedges perfectly.
People all over the world have their variations of this sauce (it’s not just a Utah thing!), but we would highly recommend trying it if you haven’t. This is how we make it:
  • 2/3 cup mayo (light is fine – skip the Miracle Whip and use the real stuff!)
  • 1/3 cup ketchup
Mix together until thoroughly blended.

Make your own sauce

Don’t love the proportions of fry sauce? It’s easily adaptable to make it your own. Try some of these other flavor combinations to get your perfect sauce:
  • Substitute BBQ sauce for Ketchup (also known as “Campfire” sauce in a few places)
  • Add in some relish
  • Add in some tabasco or sriracha for a spicier kick
  • Add in a little Worcestershire sauce or liquid smoke
  • Add in some spices (paprika, seasoned salt, or garlic salt all taste great)

How to make baked potato wedges

Preheat oven to 450 degrees. Add olive oil to a baking sheet with sides.
Cut each potato into 8 wedges (cut each potato in half length wise, then cut each half into 4 “wedges”).

Combine all dry ingredients into a bag (either Ziploc or paper) and add a few potatoes at a time. Shake to coat well.
Place the potatoes coated side down into the oil in the pan. Continue doing this until all the potatoes have been coated and placed in the oil.

Bake for about 20 minutes and then pull out and flip over on the other side using a large spatula or tongs.

Don’t skip this step! It helps the wedges get extra crispy! Bake for another 20 minutes. Pull wedges out of the oven and then sprinkle with a little kosher salt. Serve hot.

What to serve with baked potato wedges

These are great to serve as a snack when that fry craving hits, but we love them as a side dish, too.

We think these wedges taste great with our Ground Turkey Sloppy Joes, Dr. Pepper Pulled Pork, or our copycat Black and Bleu Burger.

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Serves: 6

Baked Tater Wedges and Utah's Famous Fry Sauce

These seasoned, crunchy potato wedges are baked instead of fried. Paired with Utah's famous Fry Sauce, you can't go wrong with these crispy-on-the-outside, soft-on-the-inside baked fries.

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 6 Russet Potatoes cut into lengthwise quarters
  • 6 tablespoons flour
  • 2 teaspoons onion powder
  • 2 teaspoons of garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil (vegetable oil or canola oil would work too)

Instructions

  1. Preheat oven to 450 degrees.
  2. Add your oil to a baking sheet with sides.
  3. Cut each potato into 8 wedges.
  4. Combine all dry ingredients into bag (either Ziploc or paper) and add a few potatoes at a time. Shake to coat well.
  5. Place the potatoes coated side down into the oil in the pan.
  6. Continue doing this until all the potatoes have been coated and placed in the oil.
  7. Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and then sprinkle with a little kosher salt. Serve hot.

Tags

Cuisines
American
Courses
Side
Snack
Cooking
Baking
Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
dairy free
egg free
soy free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
147
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If you love these baked fries, you’ll love our baked sweet potato fries, too. Watch how to make them below:

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Comment on this Recipe

39 Responses to “Baked Tater Wedges and Utah’s Famous Fry Sauce”

  1. I also grew up mixing this same sauce but we added worcestershire sauce and a tad of horseradish sauce... you should try it.... it is AWESOME!!! another great sauce i grew up with is simply ketchup and worcestershire sauce... It is great on pork, chicken and beef.. Anyhow... off to bake some tater wedges!!! lol
  2. I've completely changed the way my family eats this year, and I'm allways looking for new recipes that are both healthy and tasty. Thanks for a great recipe to eliminate the frying in fatty oil! A quick tip on how to make these just a little healthier: after you slice the potatoes, soak them for 20 minutes in cold water, then rinse before coating. This will release some of the starch (you'll actually see it floating in the water)so there won't be as much for your body to convert to sugar!
      • Brandy
        Did you ever try freezing them? I am going to be gone on friday and wanted to do these with the slow cooker french dip sandwiches for my hubby. i figure if all he had to do is throw them in the oven he can handle that! lol If you did did you cook them as the recipe calls let them cool and than freeze or? Any tips would be greatly appreciated! :)
  3. Austin & Aubree Egbert
    My sister worked at Dairy Queen and she said they add pickle juice to the fry sauce, and that is what makes it taste and look like Dairy Queen and Arctic Circle fry sauce!! Mmm mmm mmm!! :) I love all your recipes and so does my husband!! He even got me the cook book for Easter because he loves all your recipes so much! :)
  4. Karen Knegten
    Try eating your fries after dipping in mayo. Have been eating this way for over 50 years. Turns out many in The Netherlands eat them this way as well. My Dutch hubby has always eaten this way too. Imagine the surprise when we figured out we both eat our fries like this and have always done this. It has to be Hellman's Mayonnaise-NO MIRACLE WHIP. This is actually similar tasting to Potato Salad.
  5. This sauce was served yrs ago in New Mexico. Las Vegas, NM to be exact. A small burger joint called "The Artic Circle" they are no longer open. I'm 48 now and have been eating this fry sauce since I can remember and I've never to Utah. People look at me like I'm crazy when I'm sitting there mixing my ketchup and mayo together......lol It's hilarious. But the sauce is great wherever it was originated.....
    • Greg McKay
      The Original Arctic circle was located in Midvale Utah. This was the Original marketing of the product we all know now as Fry Sauce. It is a Utah product but can be found all over the world. The original mixes began 75 years or more ago. But it was Arctic circle who first produced and marked the product as a routine supplied product. That was again in Midvale Utah. How ever many fast food chains in Utah carry Fry Sauce were they don't in any other location in the country. This even included Utah local McDonald's as well until recently when they decided to keep there supplies uniform to all other locations including utah locations.

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