Crispiest-Ever Roasted Potatoes with Jalapeno Dipping Sauce


Side Dish
Crispiest-Ever Roasted Potatoes with Jalapeno Dipping Sauce

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A white serving plate with roasted potato wedges next to a ramekin of dipping sauce on a yellow background.

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    We promise it's true—these are the crispiest-ever roasted potatoes! Dip them in the jalapeño sauce for added flavor. 

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    Servings and Ingredients

    Serves 6
    Potato Wedges
    8 c. water
    2 tbsp. plus 1 tsp. kosher salt
    ½ tsp. Hy-Vee baking soda
    1 (1.5-lb.) pkg. Hy-Vee Smart Bite baby blonde potatoes, quartered
    Duck fat cooking spray
    1 tbsp. fresh thyme, chopped
    2 tsp. Hy-Vee dried parsley flakes
    2 tsp. Hy-Vee dried rosemary leaves
    1 tsp. Hy-Vee ground black pepper
    Jalapeno Dipping Sauce
    ¼ c. Hy-Vee bottled mild sliced jalapenos
    1 c. Hy-Vee mayonnaise
    ¼ c. Hy-Vee ketchup
    2 tbsp. bottled minced garlic
    ½ tsp. Hy-Vee chili powder
    ½ tsp. kosher salt
    ¼ tsp. liquid smoke

    Things To Grab

    • 4-quart saucepan
    • Foil-lined large rimmed baking pan
    • 2-cup measuring cup
    • S-blade attached to immersion blender


    1. For Potato Wedges: Bring water to a boil in 4-quart saucepan. Stir in 2 tablespoons salt and baking soda. Add quartered potatoes. Preheat oven to 450 degrees. Cover and cook 8 to 10 minutes or just until tender; drain. 

    2. Transfer potatoes to a foil-lined large rimmed baking pan. Generously spray with cooking spray. Sprinkle with thyme, parsley, rosemary, 1 teaspoon salt, and pepper; toss to coat stir. 

    3. Roast in oven for 28 to 32 minutes or until crispy, stirring halfway through. Garnish with fresh thyme leaves, if desired.

    4. Meanwhile, make Jalapeno Dipping Sauce: Drain jalapeños, reserving 1 tablespoon liquid. Combine jalapeños and reserved liquid, mayonnaise, ketchup, garlic, chili powder, salt, and liquid smoke in 2-cup glass measuring cup. Using the S-blade attachment on an immersion blender, blend until mixture is smooth. Cover; chill 30 minutes before serving. Refrigerate up to 5 days. 

    Nutrition facts


    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 25mg
    • Sodium: 820mg
    • Total Carbohydrates: 23g
    • Protein: 2g

    Daily Values

    Iron 6%
    Calcium 2%
    Vitamin D 0%
    Potassium 15%