Crispy Potato Wedges

Preheat the oven to 425ºF. Line a baking sheet with aluminum foil. Set it aside.

Rinse the potatoes under running water and thoroughly dry them off with a clean kitchen towel. Transfer them into a large bowl.

Slice Potatoes into wedges. Pour the oil over the potatoes and add the paprika, garlic powder, and onion powder. Season them with salt to taste. Toss until each potato wedge is evenly coated in the oil and seasoning. Arrange the potatoes in a single layer on the prepared baking sheet. Bake them until they begin to soften, about 20 minutes. Flip the potatoes and continue to bake until they are tender and golden, about 10 to 15 minutes.

While the potatoes are baking, in a small bowl, combine the ketchup with the chipotle pepper. Mix well.

Serve the potatoes immediately with the chipotle ketchup. Store in the refrigerator for up to 5 days.