These Cheddar Bacon Potato Wedges are crispy, cheesy, and loaded with bits of bacon on top. Perfect for snacking, they bring a delicious twist to your usual fries!
Honestly, who can resist the combo of cheesy goodness and crunchy bacon? I like to whip these up for movie nights—everyone will love them, and they’re super easy to make!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for baking due to their high starch content, making them fluffy inside. If you can’t find russets, feel free to use Yukon Gold potatoes, which have a creamier texture.
Bacon: I love using bacon for its smoky flavor. If you’re looking for a healthier option, turkey bacon or even cooked pancetta work well here too.
Sharp Cheddar Cheese: Sharp cheddar adds a punch of flavor. If you’re feeling adventurous, try pepper jack for a bit of heat or a mild cheddar if you prefer something gentler.
Olive Oil: This gives the wedges a crispy coating. Substitutes like melted coconut oil or avocado oil can also do the trick!
Fresh Parsley: While it adds a nice touch of color and freshness, you could replace it with chives or green onions for a different flavor twist.
How Can I Get My Potato Wedges Extra Crispy?
Achieving that golden, crispy texture is all about the right preparation. Here’s what to do:
- Start by cutting the potatoes into evenly-sized wedges; this ensures they cook uniformly.
- Don’t skip the olive oil; it coats the potatoes and helps them crisp up in the oven.
- Make sure the wedges are spread out in a single layer on the baking sheet. Crowding them will lead to steaming instead of crispy edges.
- Turn the wedges halfway through baking to allow all sides to brown.
- If you want an extra level of crispiness, try broiling the wedges for a minute or two at the end. Just keep an eye on them!
How to Make Cheddar Bacon Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
For the Toppings:
- 4 slices of bacon
- 1 ½ cups shredded sharp cheddar cheese
- 2 tbsp fresh parsley, chopped (for garnish)
For Serving:
- Sour cream or ranch dressing (optional)
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prep and around 35-45 minutes to cook. You’ll spend a little time washing and cutting the potatoes, baking them to crispy perfection, and preparing the bacon. Then, just top with cheese, bake again, and they’re ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). To make cleanup easy, line a baking sheet with parchment paper or give it a light grease so the potato wedges don’t stick.
2. Cut the Potatoes:
Wash the russet potatoes thoroughly to remove any dirt. Cut each potato into wedges, leaving the skin on for extra flavor and texture. This will give your wedges a nice rustic feel!
3. Season the Wedges:
In a large bowl, toss your potato wedges with olive oil, garlic powder, smoked paprika, salt, and black pepper. Make sure each wedge is nicely coated with the seasoning mixture for a burst of flavor!
4. Bake the Wedges:
Spread the seasoned potato wedges in a single layer on your prepared baking sheet. Bake them in the preheated oven for about 25-30 minutes. Remember to flip them halfway through for even crispiness—keep an eye on them until they turn golden brown!
5. Cook the Bacon:
While the potatoes are baking, cook the bacon in a skillet over medium heat until it’s nice and crispy. Once done, drain the bacon on paper towels and chop it into small pieces. This will add an awesome crunch!
6. Add Cheese and Bacon:
When the potato wedges are close to finishing, take them out of the oven and sprinkle the shredded sharp cheddar cheese evenly over the top. Then, add the chopped bacon pieces on top of the cheese for extra goodness.
7. Final Bake:
Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is fully melted and bubbly. The smell will be irresistible!
8. Garnish and Serve:
Once they’re out of the oven, sprinkle the wedges with chopped fresh parsley for a nice touch. Serve them hot, with sour cream or ranch dressing on the side if you like. Enjoy your yummy cheddar bacon potato wedges!
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Absolutely! Sweet potatoes will give a unique flavor and a hint of sweetness to your wedges. Just keep in mind that they might cook a bit faster, so check for doneness around 20 minutes.
Can I Prepare These Wedges in Advance?
You can prep the potato wedges ahead of time by cutting and seasoning them, then storing them in a sealed container in the fridge for up to 24 hours. When you’re ready to bake, just follow the cooking instructions as normal!
How to Store Leftovers?
Store any leftover wedges in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and pop them in the oven at 400°F (200°C) for about 10-15 minutes for that crispy texture again.
Can I Make This Recipe Vegetarian?
Yes! Simply omit the bacon and replace it with a plant-based bacon alternative, or skip it altogether. You can boost the flavor by adding more herbs or spices to the potatoes!
