Baked Tater Wedges and Utah’s Famous Fry Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-outside, soft-inside baked potato wedges seasoned with paprika and garlic. Paired with Utah's famous fry sauce, they're a flavorful, lighter alternative to deep-fried fries.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 Russet potatoes ( cut into lengthwise quarters)
- 6 Tablespoons flour
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 Tablespoons olive oil ((vegetable oil or canola oil would work too))
- ⅔ cup mayonnaise
- ⅓ cup ketchup
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 699mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 982mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 699MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.