These Cheddar Bacon Potato Wedges are crispy, cheesy, and packed with flavor! Perfect for sharing, they’re the ultimate treat for any snack time or party.
Honestly, who can say no to melted cheese and crispy bacon? I love serving them with a dip on the side—it makes munching even more fun! 😋
Making these wedges is super easy too! Just slice the potatoes, toss them in seasoning, and bake until golden. You’ll have a delicious snack ready in no time!
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are great for wedges due to their starchy texture and crispy skin. If you’re in a pinch, you can use Yukon gold potatoes, but they might be a bit creamier and less crunchy.
Bacon: I love the flavor of crispy bacon, but if you want a healthier option, try turkey bacon or even a plant-based bacon. It won’t have quite the same taste, but it still adds a nice crunch.
Sharp Cheddar Cheese: This cheese gives the dish a bold flavor. For a twist, you could try pepper jack for a spicy kick or mozzarella for a milder taste, but you’ll miss the sharpness of cheddar.
Olive Oil: I use olive oil for its flavor, but you can substitute it with vegetable oil or avocado oil if that’s what you have on hand. Just keep it light!
Spices: If you don’t have smoked paprika, regular paprika can work too, but you might lose some of that smoky flavor. Adding a dash of cayenne pepper can also spice things up!
How Do I Get My Potato Wedges Extra Crispy?
To achieve perfectly crispy potato wedges, start by cutting the potatoes evenly. This ensures they cook at the same rate. Always wash and dry them well; excess moisture can make them soggy.
- Leave the skin on for extra crunch. The skin helps hold in flavor and adds texture.
- Toss the potato wedges in olive oil and seasonings in a bowl, ensuring they’re evenly coated. This is key to achieving crispiness!
- Spread them on the baking sheet so they’re not touching; overcrowding can lead to steaming instead of crisping.
- Flip the wedges halfway through baking. This allows both sides to get that golden, crispy finish!
Cheddar Bacon Potato Wedges
Ingredients You’ll Need:
For The Wedges:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For The Topping:
- 4 slices of bacon
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional:
- Ranch dressing or sour cream for dipping
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and about 45-50 minutes to cook, including baking time. So in a little over an hour, you’ll have a tasty snack ready to go!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures the wedges will bake evenly and become crispy. Line a baking sheet with foil or parchment paper to make cleanup easier later!
2. Prepare the Potatoes:
Wash the russet potatoes thoroughly to remove any dirt. Cut each potato into 6-8 wedges, keeping the skin on for added crunch. The skin helps them get crispy in the oven!
3. Season the Wedges:
In a large bowl, combine the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss everything together until the wedges are evenly coated with the oil and spices.
4. Bake the Wedges:
Spread the potato wedges out in a single layer on your prepared baking sheet. Make sure they’re not overcrowded; this helps them crisp up nicely. Bake in the preheated oven for 30-35 minutes, flipping them halfway through, until they turn golden brown and crispy!
5. Cook the Bacon:
While the wedges are baking, cook the bacon in a skillet over medium heat until it’s crispy. Once cooked, transfer the slices to a paper towel-lined plate to drain and cool, then crumble them into small pieces.
6. Add Cheese and Bacon:
Once the wedges are done baking, take the baking sheet out of the oven. Immediately sprinkle the shredded sharp cheddar cheese evenly over the potato wedges, followed by the crumbled bacon.
7. Bake Again:
Return the baking sheet to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly. Your kitchen will smell amazing!
8. Garnish and Serve:
Once out of the oven, garnish the cheesy potato wedges with chopped fresh parsley for a pop of color. Serve them hot, with ranch dressing or sour cream on the side for dipping.
Enjoy these crispy, cheesy, and flavorful cheddar bacon potato wedges as a delicious appetizer or side!
Can I Use Different Types of Potatoes?
Yes! While russet potatoes offer great texture and crispiness, you can also use Yukon gold potatoes for a creamier texture. Just make sure they’re not too starchy for the best results.
What If I Don’t Have Bacon?
No problem! You can skip the bacon altogether or substitute it with turkey bacon or a plant-based bacon for a healthier option. For a vegetarian twist, try adding sautéed mushrooms or some chopped bell peppers for flavor.
Can I Make These Potato Wedges Ahead of Time?
Yes, you can! Prepare the wedges and season them, then store them in an airtight container in the fridge for up to 24 hours before baking. Just toss them in a bit more oil before cooking to maintain their crispiness.
How To Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through, crispy, and delicious once again!
