Vegan Roasted Potato Wedges with Fry Sauce


Fry sauce is kind of an oddity. Equal parts creamy, tangy and sweet, it has been gracing plates of French fries in the west since the 1940s. Supposedly originating in Utah, Fry Sauce has spread across the county as a tasty alternative to ketchup. Incredibly simple and easy to make, it livens up your French fries, onion rings or other fried goods and is always tasty on top of a burger.

And don’t worry, you can still include a side of Portland ketchup as well. We like to keep our dipping options open!

Fry Sauce:

Combine all the ingredients with a whisk. Allow to sit in the fridge for at least an hour, longer is better. Will last in the fridge for at least a week! While it's chilling, you are ready to make the potato wedges.

    Roasted Potato Wedges:

    • 1/2 tsp ground cumin
    • 1/2 tsp dried oregano
    • 3 TB olive oil
    • 2 Lb. baking potatoes (about 4 medium), each cut into 8 wedges


    1. Put 4-sided sheet pan in the lower third of the oven and preheat the oven to 450 degrees Fahrenheit.
    2. Stir cumin, oregano, & 3/4 tsp salt into oil in a large bowl. Add potatoes and toss.
    3. Arrange potatoes, cut side down, in a single layer in the hot sheet pan and roast, turning once after 20 minutes, until golden brown (about 40 minutes total). If you have a silicone baking sheet, those work great for these!

    Serve these golden brown potatoes with as much Portland Ketchup and Fry Sauce as you like. Happy dipping!