Loaded Potato Wedges
Is there a vegetable more simultaneously delicious and versatile than the potato? Friends, we think not! Whether you’re smashing them, loading them up, or doing something even more special, there are enough varieties for everybody to have his or her own particular favorite. Our current one? This hybrid of two potato classics: baked wedges, and loaded baked potatoes!
That’s right, today we’re making Loaded Potato Wedges. Whether you serve them as an appetizer or side dish, this bacon-and-cheese-covered delight will please any crowd and make any meal, however formal or casual, extra special. Let us show you how it’s made, then keep reading for the full recipe.
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Loaded Potato Wedges
Serves 4 Prep Time: 20 minutes Total Time: 1 hour
Ingredients
- ½ pound bacon
- 3 large russet potatoes, about 2 ½ pounds
- 2-½ quarts water
- 2-½ tablespoons salt, plus 1 teaspoon salt, divided
- 1 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Sour cream (optional)
- 3 green onions or a small bunch of chives, sliced thin
Directions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking sheet with foil.
- Place slices of bacon on the lined baking sheet. Cook the bacon in the oven for about 15 to 20 minutes, until nicely browned and crispy.
- While the bacon is cooking, wash the potatoes and cut them into wedges.
- Transfer the cooked bacon to a paper-towel-lined plate to drain. Leave a few tablespoons of bacon fat on the baking sheet to cook the potatoes in.
- Chop the bacon into small pieces and set aside.
- In a large (4 quarts or larger) pot, add the 2 ½ quarts of water and 2 ½ tablespoons of salt, and stir until the salt is dissolved.
- Place the potato wedges in the salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook the potatoes for about 5 to 10 minutes, until they are cooked, but not falling apart.
- Once the potatoes are cooked, drain them well and place on the lined baking sheet. Coat in the reserved bacon fat, and season with salt and pepper. Arrange the wedges into 2 parallel lines.
- Bake the potatoes for about 15 minutes, then flip the potato wedges and bake for another 15 to 20 minutes, until crispy.
- Once the potatoes are nice and crispy, remove them from the oven and align the wedges into 2 parallel lines on the baking sheet, lying on their sides.
- Sprinkle the lines of potatoes generously with shredded cheese.
- Sprinkle the lines of potato wedges with the chopped bacon.
- Return the baking sheet to the oven and bake for an additional 2 to 3 minutes, until the cheese has melted.
- Allow the wedges to cool for a minute or two before topping with sour cream and sliced green onions. Serve warm.
Chef’s Tips
- The length of time it will take to initially cook the potato wedges in the water will depend on the size of the wedges. Bear in mind that it may take longer than 10 minutes.
- Baking time will also depend on the size of the wedges, and on the idiosyncrasies of your oven.
- Prefer to enjoy your loaded wedges without bacon, or simply don’t want to bake them coated in bacon fat? Alternatively, you can coat the potatoes in olive oil or butter.
See? So good and so simple! We love that these Loaded Potato Wedges are delicious and adaptable enough to please any of your guests, special enough to be perfect for a Christmas or New Year’s dinner, and simple enough to serve up at the next big game day gathering. In fact, some of us are even contemplating making them for breakfast sometime!
So what do YOU think? Will you be giving your potato wedges a little extra kick now? What other toppings would you load them up with? Tell us what you think and let us know if you try this recipe!
Recipe adapted from Macheesmo
