Food Friday: Potato Wedges with Spicy Chipotle Sauce

With all this warm weather we've been having lately, it's been feeling like a great time to get back outside and fire up the grill (before it gets unbearably hot and all we want to do is sit inside where we have cold air). So last night, we did just that. We opened up the French doors in the kitchen that lead to the porch, turned on some old country music we could dance around to, and while little man laughed at our horrible renditions of some of Alabama’s and King George’s greatest songs, my husband put some chicken on the grill while I put together some potato wedges with this great sauce.

It’s pretty perfect for this time of year because it goes with just about all kinds of grilling foods, but it’s especially great with the taste of Sweet Baby Ray’s barbeque sauce. Though, to be honest, I think everything goes with Sweet Baby Ray’s because it’s delicious.

Anyway, without further ado, here’s the recipe:

Ingredients:

• 3 medium potatoes
• Season packet for potatoes (you can find this in the produce aisle, but use your own blend of seasonings if you prefer)
• 1 tablespoon oil
• 1 tablespoon Ranch dressing
• 3 tablespoons sour cream
• 1/4 tablespoon chipotle chili powder
• 1/8 tablespoon cayenne pepper
• 1/8 tablespoon salt
• 1/8 tablespoon garlic power

Directions:

1. Preheat oven to 400 degrees.
2. After scrubbing potatoes, slice in half length-wise and then cut into wedges (you should have about 4 or 5 wedges per half).
3. Combine wedges with season packet and oil, and lay on baking sheet.
4. Bake for about 20 mintutes, flip potatoes over, then bake another 20 minutes.
5. While potatoes are baking, combine the remainder of ingredients in a small bowl, and refrigerate until ready to serve.

We ate these with bbq chicken, but as I said before, they really go great with anything grilled. And if you have leftovers that you want to reheat, these are a lot better microwaved than regular french fries are (though I'd still suggesting baking them for a few minutes so they don't get mushy).