Potato Wedges with Creamy Chili Sauce
If you’re looking for a crowd-pleasing veggie-based starch for your dinner table, these Potato Wedges with Creamy Chili Sauce are to the rescue! They’re incredibly simple to prepare and will be adored by all.
Prep Time10 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Cassy
- 4 large russet potatoes cut into 4 wedges each
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
For the Creamy Chili Sauce:
- 1/2 cup avocado oil mayo
- 1/4 cup fresh lemon juice
- 1 tablespoon chili powder
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.
Enjoy!
Calories: 287kcal | Carbohydrates: 27g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 342mg | Potassium: 634mg | Fiber: 2g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 2mg