Sherri’s Potato Wedges

by thestarvingartistfood

So at both of our cook outs this weekend we made a crap ton of oven roasted potato wedges. Let me tell you, they are as good as they look, super easy, and super cheap. The first night Sherri started them low, like 350. We soon realized that they would never cook at that temperature, much less brown, so we jacked it up to 425, and then to 500. They cooked eventually, but they wound up a little dry. Still, we ate them all. In fact they were so good, she cooked them again at the second cookout except this time she started them at 525. It crisped them beautifully without drying them out. I later found out that Joe’s oven runs a little low – I cooked them at 425 at home, flipping them once brown on the bottom, and they turned out beautifully. Experiment with your oven. The seasoning was simple: olive oil, salt, pepper, garlic powder, dill, paprika. Then, once they’re cooked through and deep brown (about 40 minutes, flip them halfway through), we tossed them with a little bit of truffle oil (oooo luxurious, I know – totally optional, of course), additional salt to taste, and some dried parsley. I know the bowl in the picture is huge, but believe me, they go fast.

But you know, you can’t have wedges without a dipping sauce. Joe and I came up with a PHENOMENAL spicy sauce to dip these in. We call it “Secret Sauce” but clearly it’s not that secret. You can put this on anything. Again, I don’t measure anything, but here’s an estimation:

  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 2 tsp soy sauce
  • 1 tbsp ketchup
  • 2 tsp sriracha chili sauce (or to taste)
  • 1 tsp dried dill

Mix it all together and dip those potatoes. If you have as many potatoes as in the picture, you may need to double the recipe. This sauce is also good on burgers, hot dogs, wraps, sandwiches, and tires.


Little Sis September 7, 2012 - 3:39 pm

That sauce looks so amazing. I just may have to veganize it. Yum.

The Starving Artist September 7, 2012 - 7:59 pm

Yes, girl! Vegan away! let me know how you do it. I’m thinking silken tofu?

Happy New Year | The Starving Artist January 2, 2013 - 4:29 pm

[…] party hosted by my dear friends Sherri and Joe. Perhaps you remember these two from my post on potato wedges and secret sauce? Complete with red lights, period cocktails, spot-on decor, and exceptional attire (I wore a tux, […]

Tender and Gooey Teriyaki Chicken Wings | The Starving Artist January 20, 2013 - 5:10 pm

[…] addition to the wings, I made Sherri’s potato wedges, which you might remember from an earlier post. They went SUPER fast. Both items were smash hits […]

Conquering Canned Salmon | The Starving Artist January 23, 2013 - 3:22 pm

[…] pictured with a bit of hot sauce on them. Also great with homemade tzatziki sauce or the infamous secret sauce. You can top them with avocado, put them on a bun, or you can make them into balls and serve them […]

Game Day Goodies | The Starving Artist February 3, 2013 - 9:40 am

[…] Sherri’s Potato Wedges go perfectly with the wings or just by themselves. Be sure you make tons of them as they will go fast. And don’t forget the secret sauce! […]


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