Baked Potato Wedges with Creamy Tangy Ketchup

Yummy, Crispy n Garlicky…! Potato Wedges baked to goodness paired with a Creamy Tangy Ketchup…!!

Sometimes very simple ingredients make a great dish, and that’s exactly how I felt about this recipe. Minimal ingredients, hardly any cooking time, easy to prepare, and the satisfaction you get after all the easy work just melts in with every bite. No wonder French fries became so popular!

This fairly simple recipe was on my radar for a while, in fact I have baked it a couple of times in the past but never had the patience nor could control my cravings from gobbling it down before photographing it. Finally it was after my hubby started discussing my plans with Thanksgiving and Christmas menus did I decide to get it done. Oh between, we both talk a lot about my ideas and all the recipes which come up in Pepper Delight. He is the pillar of my blog, not only is he a good taster and approves my dishes, but whenever I am blank and totally out of ideas, he is there as my savior (wink).

This baked version of potato wedges makes a wonderful appetizer and can be prepared throughout the year no matter what the occasion is. The use of garlic and Italian herb seasonings makes it rich in flavour, and finally baking it brings out the crispiness… With a generous amount of salt, you have a yummy snack in front of you…

I have used Russet potatoes which are mild, delicate, and starchy; perfect for baking. Their absorbent nature ensures an even flavour throughout each bite.

Tomato ketchup goes great with fries and wedges. I thought to try out a creamy version along with some tanginess, and boy! It does make a great combo…!!

Enjoy, Happy Cooking…!!!

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Baked Potato Wedges with Creamy Tangy Ketchup

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Yummy, Crispy n Garlicky…! Potato Wedges baked to goodness paired with a Creamy Tangy Ketchup…!! 

Course: Appetizer

Cuisine: American

Keyword: appetizer, fries, potato wedges

Servings: 3

Author: Akhila

Ingredients

For Potato Wedges

• 2 large russet potatoes (skin-on, sliced into wedges)
• 1 tsp Italian seasonings
• 3 garlic cloves (finely chopped)
• 1/2 cup parmesan cheese (shredded)
• 1 tbsp fresh parsley (chopped)
• salt (as required)
• pepper (as required)
• olive oil (as required)

For Creamy Tangy Ketchup

• 1/3 cup mayonnaise
• 1 tsp fresh parsley (chopped)
• 1 tbsp lemon juice
• 3-5 tbsp tomato ketchup

Instructions

For Potato Wedges

1. 1. Preheat oven to 375 degrees. 

2. 2. Line a baking tray with aluminum foil and grease with cooking spray. Keep aside. 

3. 3. In a large bowl, prepare the rub by combining garlic, Italian seasonings, salt, pepper, parsley, olive oil, and Parmesan cheese.  

4. 4. Toss potato wedges in the bowl for it to marinate well. Arrange them on the baking tray with skin side down. 

5. 5. Bake for 30 – 35 minutes until they turn golden and cooked well. 

For Creamy Tangy Ketchup

1. Mix all the ingredients in a bowl and stir well. Your sauce is ready.