Crispy Potato Wedges with Spicy Fry Sauce Recipe
These Crispy Potato Wedges are golden, flavorful, and perfectly seasoned with a blend of seasoning salt, black pepper, and pecorino romano cheese. Baked until crunchy on the outside and tender on the inside, they come with a creamy, spicy fry sauce made from mayonnaise, ketchup, and sriracha for dipping. A delightful snack or side dish that’s easy to prepare and sure to please any crowd.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Potato Wedges
- 1½ pounds small russet potatoes, scrubbed and cut into eighths
- 3 tablespoons extra light olive oil
- 1 tablespoon all-purpose seasoning salt
- 3/4 teaspoon dried parsley flakes
- 1/2 teaspoon ground black pepper
- 1/4 cup pecorino romano cheese, freshly grated, plus more for serving
- 2 teaspoons minced fresh parsley, for serving (optional)
Spicy Fry Sauce
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- Sriracha to taste
Instructions
- Prepare the potatoes: Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes thoroughly, then cut each into eighths to create evenly sized wedges for uniform cooking.
- Season the wedges: In a large bowl, toss the potato wedges with extra light olive oil, seasoning salt, dried parsley flakes, and ground black pepper until all pieces are evenly coated.
- Bake the wedges: Arrange the seasoned wedges in a single layer on a baking sheet lined with parchment paper or lightly greased. Bake for 25-30 minutes, flipping halfway through, until wedges are golden brown and crispy on the outside and tender inside.
- Add cheese topping: Remove the wedges from the oven and immediately sprinkle the freshly grated pecorino romano cheese over the hot potatoes so it melts slightly. Return to oven for 2-3 minutes if needed to melt the cheese evenly.
- Prepare the spicy fry sauce: In a small bowl, mix together mayonnaise, ketchup, and sriracha to your desired heat level. Stir until smooth and creamy.
- Serve: Transfer the cheesy crispy wedges to a serving dish. Garnish with minced fresh parsley if desired. Serve warm alongside the spicy fry sauce for dipping.
Notes
- For crispier wedges, soak the cut potatoes in cold water for 30 minutes before seasoning to remove excess starch, then dry thoroughly.
- Adjust the amount of sriracha in the fry sauce to control spiciness according to your preference.
- Use a convection oven if available to achieve an even crispier texture.
- Russet potatoes work best for baking due to their starchy texture, but Yukon Gold can be used for a creamier interior.
- Leftover wedges can be reheated in the oven or air fryer to retain crispiness.
