Crispy Baked Potato Wedges with Smoky Chipotle Ketchup are a perfect snack, side dish, or party appetizer. These wedges are seasoned to perfection with a blend of spices and baked until crispy, served with a smoky and spicy chipotle ketchup that will keep you coming back for more.

Total Preparation Time: 45-50 minutes

Ingredients:
3-4 medium-sized Russet potatoes, scrubbed clean
2-3 tablespoons of olive oil
1 teaspoon paprika (smoked or regular)
1 teaspoon garlic powder
1 teaspoon onion powder
Sea salt to taste
Black pepper to taste
For the Smoky Chipotle Ketchup:

1 cup ketchup
1 chipotle pepper in adobo sauce, finely minced
Directions:

1. Prep the Potatoes:

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Cut the potatoes in half, then each half into quarters, aiming for 8 wedges per potato. Rinse the potato wedges under cold water, then dry them thoroughly with a kitchen towel. Ensuring they are dry is crucial for achieving maximum crispiness.

2. Seasoning:

Toss the dried potato wedges in a large bowl with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

3. Baking:

Line a baking sheet with aluminum foil and arrange the potato wedges in a single layer, making sure they aren’t overcrowded (use two trays if necessary). Bake in the preheated oven for 20 minutes, then flip the wedges and continue baking for another 10-15 minutes until they are golden and crispy.

4. Prepare the Smoky Chipotle Ketchup:

While the potatoes are baking, mix the ketchup and minced chipotle pepper in a small bowl. Adjust the amount of chipotle based on your preference for heat.

5. Serving:

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Crispy Baked Potato Wedges with Smoky Chipotle Ketchup are a perfect snack, side dish, or party appetizer. These wedges are seasoned to perfection with a blend of spices and baked until crispy, served with a smoky and spicy chipotle ketchup that will keep you coming back for more.

Total Preparation Time: 45-50 minutes

Ingredients:
3-4 medium-sized Russet potatoes, scrubbed clean
2-3 tablespoons of olive oil
1 teaspoon paprika (smoked or regular)
1 teaspoon garlic powder
1 teaspoon onion powder
Sea salt to taste
Black pepper to taste
For the Smoky Chipotle Ketchup:

1 cup ketchup
1 chipotle pepper in adobo sauce, finely minced
Directions:

1. Prep the Potatoes:

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Cut the potatoes in half, then each half into quarters, aiming for 8 wedges per potato. Rinse the potato wedges under cold water, then dry them thoroughly with a kitchen towel. Ensuring they are dry is crucial for achieving maximum crispiness.

2. Seasoning:

Toss the dried potato wedges in a large bowl with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

3. Baking:

Line a baking sheet with aluminum foil and arrange the potato wedges in a single layer, making sure they aren’t overcrowded (use two trays if necessary). Bake in the preheated oven for 20 minutes, then flip the wedges and continue baking for another 10-15 minutes until they are golden and crispy.

4. Prepare the Smoky Chipotle Ketchup:

While the potatoes are baking, mix the ketchup and minced chipotle pepper in a small bowl. Adjust the amount of chipotle based on your preference for heat.

5. Serving:

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