Oven Baked Potato Wedges with Chipotle Ketchup

A burger is nothing without fries. They compliment and improve each other. But I have to say, I don't care much for skinny mini straws that are unfairly called fries. Might as well be grease on a plate- hardly any potato in sight. I want hefty chunks of potato with a crunchy exterior. And I'll share a secret: they don't have to hit the deep fryer to achieve such crispy perfection!

There is a world of difference between these potato wedges and their anorexic opponents. Mainly, they have nutritional value. And I find them endlessly more satisfying. I know some of you will defend your puny greasy fries to the death, but they're not for me. Leaving the skin on your potatoes provides you with vitamins, minerals, and fiber (why would you throw all that goodness away?) and it helps them get extra crispy during baking. A thin coating of olive oil (no trans-fat here) and high heat will take care of the rest.

As for seasoning, you can really go anywhere with this. I did a classic Mexican blend called adobo. In the past I've used a blend of paprika, ancho chili powder, cumin, cayenne, and garlic, but considering the spicy chipotle ketchup I was serving on the side, I went with a more mild mix this time. The chipotle ketchup has kick, but it's not extremely hot. Lightened with a squirt of lime, it is smokey and wonderful.

INGREDIENTS
Oven Fries:
Russet potatoes, skins scrubbed and cut into wedges
drizzle of extra virgin olive oil
adobo seasoning (or any seasoning blend of your choosing)
salt and freshly ground black pepper

Chipotle Ketchup:
1/4 cup ketchup
1/2 tsp. chipotle pepper, minced + 1 tsp. adobo sauce
1/4 tsp. cumin
1 Tbsp. freshly squeezed lime juice

DIRECTIONS
1. Preheat oven to 425 F. Line a baking sheet with aluminum foil. (Some sources suggest rinsing your cut fries in cold water before seasoning. Supposedly it helps them crisp up.) In a large bowl toss potato wedges with olive oil and seasonings. Spread in a single layer on the baking sheet. Bake for roughly 30 minutes, flipping partway through, until soft in the center and crunchy on the outside.

2. To make the ketchup, combine ketchup, chipotle, cumin, and lime juice in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for 2 minutes until thickened. Remove from the heat and let cool completely before storing in the refrigerator.

(Chipotle Ketchup from Panini Express)