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.
We promise it's true—these are the crispiest-ever roasted potatoes! Dip them in the jalapeño sauce for added flavor.
Servings and Ingredients
|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
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.
Roast in oven for 28 to 32 minutes or until crispy, stirring halfway through. Garnish with fresh thyme leaves, if desired.
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.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 25mg
- Sodium: 820mg
- Total Carbohydrates: 23g
- Protein: 2g