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:
Serve the hot, crispy potato wedges with the smoky chipotle ketchup for dipping. Enjoy as a delicious snack, a side dish, or even as a party appetizer.
