Spicy Potato Wedgies and Smoky Fry Sauce

The other day I stopped at a gas station to pick up a Coke for my mom. The gas station had one of those delis (read: fried food smorgasbords) and I suddenly had a hankering for potato wedges. I approached the counter and found corn dogs, burritos, tater tots, and several other varieties of deep-fried, artery-clogging tastiness, but alas, they were out of potato wedges. I was disappointed but figured it was probably better not to have them anyway. Still, the craving clung to me and this morning I decided to try my hand and make my own. The result was delicious, and probably a little healthier than the gas station alternative. (If nothing else, at least they're fresh!) And be sure to try the Smoky Fry Sauce. They went together so well!

(Also, I called them "Wedgies" because new foods are more likely to be eaten at my house if I give them an irreverent name...don't judge me...)

Spicy Potato Wedgies
4 large russet potatoes, scrubbed and cut in 8 wedges lengthwise
1 Tbs olive oil
1 tsp seasoned salt
1/2 tsp paprika
1/2 tsp thyme
1/4 tsp red pepper
1/4 tsp black pepper
nonstick cooking spray

Place a rimmed cookie sheet in the oven and preheat oven to 425 degrees. Place potatoes in a large bowl and drizzle with olive oil, toss to coat. In a small dish combine seasoned salt, paprika, thyme, red and black peppers. Sprinkle half the mixture over potatoes, toss to coat. When oven has preheated, remove cookie sheet and spray with cooking spray. Arrange potatoes in a single layer on cookie sheet, cut side down. Sprinkle with remaining seasonings. Put pan in oven and bake 20 minutes. Remove pan from oven. Turn over each wedgie and increase heat to 450 degrees. Bake 15 more minutes or until desired crispness is achieved.

Smoky Fry Sauce
1/4 c mayonnaise
2 Tbs ketchup
2 drops liquid smoke (I used hickory - and I do mean drops people, a little liquid smoke goes a long way!)

Combine all ingredients in a dipping bowl. Serve with spicy wedgies.

Even with the uh...enticing(?) name, my kids still didn't eat them, which was okay, they probably would have been too hot for them. If you don't want that much spice on your taters reduce or omit the red pepper. Also, heating the pan with the oven starts the potatoes crisping from the moment they touch the pan. I like that instant joy thing.

(Still no camera...I think my husband hid it.)