Crispiest-Ever Roasted Potatoes with Jalapeno Dipping Sauce

Recipe

Side Dish
Crispiest-Ever Roasted Potatoes with Jalapeno Dipping Sauce

Primary Media

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

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

6
Servings
10min
Prep
55min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

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

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    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

    Directions

    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

    Servings

    370 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    August Seasons 2021