Seasoned Oven Potato Wedges and Fry Sauce

 

Seasoned Oven Potato Wedges and Fry Sauce

I love fries but it is very difficult to get fries from a fast food place that isn’t contaminated with various allergens.  I also prefer not to consume all that oil, especially ones exposed to high temps, so this is the perfect solution. Make oven fries at home.  I know most of you think fries at home will take forever or you need a bunch of gadgets, but you don’t.  You just use your favorite allergen friendly seasoning blend such as Italian, Mexican, or whatever you think you would like on potatoes and go for it.  A little oil, a knife and a baking sheet and you are about set.  I have used both Italian and Mexican seasonings and love them equally.   Baking time is about 35 minutes, in that time you can make the rest of dinner or chill lax, your choice.  Just a warning, these things are super addictive.  Hubby and I ate the whole plate in one evening.  It was too much for us, then again that turned out to BE our dinner.   In light of football season, I decided to bring this recipe out for you all.   This would make a great appetizer or snack for the weekend, football or sporting event, parties, or just fun family time.  Or in our case, a weekday dinner substitute.  

 

Potato Wedges & Fry Sauce JoyAndSensitivity.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato Ingredients:

  • 10 palm sized waxy potatoes (red or yellow about  2  1/2 lbs.)
  • 3 tsp. seasoning mix with salt (or salt free and add salt to taste)
  •  2 TBSP. Refined Olive Oil (or you can try half and half, refined & virgin)

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Potato Directions:

  1. Scrub your Potatoes clean and let air dry or dry with a paper towel.
  2. Preheat your oven to 425 degrees.
  3. In a large bowl, combine your seasoning mix and olive oil and whisk till combined. This will flavor your olive oil throughout.
  4. Cut each potato in 6-8 wedges and place in your large bowl and toss until every wedge is coated.
  5. Place each wedge cut side down, on your baking sheet and bake for 20 minutes.
  6. Remove from oven and flip each wedge onto other cut side and continue to bake for another 10-15 minutes.

Fry Sauce Ingredients:

  • 1/2 Cup Soy free, Vegan Mayo
  • 1/4 Cup Ketchup
  • 10 drops Franks Hot sauce 
  • 1-2 tsp. Seasoning mix
  • 3 large cloves garlic, minced

Sauce Directions:

Whisk your mayo, minced garlic and dry seasoning mix first, making sure to scrape the sides.

Then add your ketchup and hot sauce and whisk until incorporated.

Hot Sauce Bonus or healthier alternative to a Fry Sauce

Toss the wedges in Hot Sauce before serving.

Hot …Wedges A Healthier or Vegan alternative to Hot Wings.  If you are on a strict diet or are just avoiding mayo, Hot sauce can pack a lot of flavor without all the calories.

Oven Potato Wedges Buffalo JoyAndSensitivity.com

Buffalo Oven Potato Wedges

I told you guys we ate it all.  You’re lucky I left a few on the plate long enough to take the picture.

I could hear the music in my head as I was pounding, I mean throughly masticating.

“Can’t touch this

Look man you can’t touch this…Stop Hammer time”

I can’t resist the urge to flashback, which is so weird, since I wasn’t that into it before.  Now I have that song in my head and all I hear is “Hammer time”, make it stop.

Notes:  Remember to check with the manufacturer of  your choice of  hot sauce, ketchup and mayo alternative to make sure it is safe for you to consume!  Most items are labeled gluten free, but may be manufactured with soy, or in the same facility  and/or with dairy products.  

I called Franks (under French’s)  and they are a great company!  They pride themselves on most of their products to be not only simply made but free of coloring and manufactured in facilities without tree nuts and soy.  They say without the top 8 allergens in many of their products.  The vinegar in this product is not made from wheat.  Call to verify for yourself and say hello to Phil for me.  

Also the outcome of the potato wedges will absolutely depend on the type of pan you use.   If you use a dark coated pan, it will brown faster and crisp more and have a higher chance of burning, so keep an eye out.  If you use a light coated pan, they may not brown or brown minimally and will be softer.  So plan accordingly.  

 

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Author: Joy

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