Sherri’s Potato Wedges

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.