To bake the potatoes, place the potato wedges on a rimmed baking sheet. Toss in the olive oil, spread out so that no two potatoes touch or overlap. Sprinkle with the sea salt and black pepper. Bake at 375 F for 45 minutes to 1 hour, or until browned but not burned.
For the Creamy Chili Sauce, whisk the ingredients together until smooth.
To serve, either serve the potatoes and sauce next to each other or drizzle the baked potato wedges with the sauce.