Potato Wedge Bar
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Recipe Intro From itsleesa__
These crispy potato wedges are a staple for your next game day get-together! Top the potatoes with chives, green onions, shredded cheddar, bacon bits, sour cream, and red onion, then serve them with Huy Fong Hot Chili Sauce Ketchup and Folds of Honor Ketchup.
- Recipe Card
Recipe Card
ingredients
Potato Wedges
- 6 large russet potatoes, rinsed
- Spray oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons fine sea salt
- 2 teaspoons smoked paprika
- Crushed black pepper, to taste
ingredients
Toppings
- Chives, chopped
- Green onions, chopped
- Cheddar cheese, shredded
- Bacon bits
- Sour cream
- Red onion, diced
- Red Gold Tomatoes® Huy Fong Sriracha Ketchup
- Red Gold Tomatoes® Folds of Honor Ketchup
Method
Step 1
Preheat the oven to 485F. Line 2 large baking sheets with parchment paper.
Step 2
Cut each potato into 8 long pieces, and add to a large mixing bowl. Spray generously with oil, and sprinkle with spices. Toss to coat.
Step 3
Arrange the potato wedges onto the prepared baking sheets skin-sides-down.
Step 4
Bake for 45 minutes, switching the pans from top to bottom rack halfway through.
Step 5
Arrange a large serving tray with your prepared toppings. Once the wedges are crispy, golden, and fork-tender, add them to the serving platter. Enjoy immediately!