A delightful twist on classic potato wedges, paired with a zesty cheddar dip.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Lining the sheet with parchment prevents sticking and makes cleanup easier.
Cut the potatoes into even wedges and place them in a mixing bowl.
Try to cut the wedges uniformly for even cooking.
Drizzle the olive oil over the potatoes, then sprinkle with chili powder and garlic powder. Toss to coat evenly.
Use your hands to ensure the seasoning coats every wedge.
Spread the seasoned wedges on the prepared baking sheet in a single layer.
Avoid overcrowding the wedges to ensure they crisp up.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
Check for doneness by piercing a wedge with a fork; it should be tender inside.
While the wedges bake, combine the cheddar cheese, sour cream, mayonnaise, and finely chopped jalapeno in a bowl.
Grate the cheese finely for a smoother dip texture.
Serve the hot wedges with the prepared cheddar dip on the side.
Garnish the dip with a sprinkle of chili powder for a pop of color.
