These Cheddar Bacon Potato Wedges are crispy on the outside and fluffy on the inside, packed with cheesy goodness and crispy bacon bits. Perfect as a snack or a side dish!
Who can resist the combo of cheese and bacon? I love serving these with a little sour cream on the side for dipping—it makes them even better! Yum!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for wedges due to their starchy texture that gets crispy on the outside and fluffy inside. If you need a substitute, try Yukon Gold potatoes for a creamier taste.
Bacon: For a smoky flavor, traditional bacon is great. You can replace it with turkey bacon or even crispy tempeh for a vegetarian option.
Cheddar Cheese: Sharp cheddar brings a bold flavor. If you don’t have it, feel free to use pepper jack for a kick or mozzarella for a milder cheese that melts beautifully.
Smoked Paprika: It adds a nice depth of flavor to the wedges. If you can’t find it, regular paprika or a bit of chili powder will work in a pinch!
Fresh Chives: They add a lovely touch of freshness. If you don’t have chives, green onions or parsley can be used instead for garnish.
How Can I Get Perfectly Crispy Potato Wedges?
Making crispy potato wedges is all about technique. Here are my top tips to get that perfect crunch:
- Start by cutting your potatoes into uniform pieces to ensure even cooking. Aim for wedges that are around 1 inch thick.
- Don’t skip the washing step! This removes excess starch and helps them crisp better.
- Coat the wedges well in olive oil and seasoning before baking. This helps them crisp up nicely.
- Line your baking sheet with parchment paper – it makes for easy cleanup and prevents sticking.
- Make sure to bake them in a single layer; overcrowding the pan can steam the potatoes instead of crisping them.
- Flip the wedges halfway through baking to ensure they are golden on all sides.
How to Make Cheddar Bacon Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For the Toppings:
- 4 slices of bacon
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons fresh chives, chopped (for garnish)
- Sour cream (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 35-40 minutes in total, including baking time. You’ll have crispy, cheesy potato wedges ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 425°F (220°C). This will ensure it’s hot enough to crisp up those potato wedges. While that’s heating, line a baking sheet with parchment paper to make cleanup easier.
2. Prepare the Potatoes:
Wash and scrub the potatoes thoroughly under running water to remove any dirt. Then, slice each potato lengthwise into 6-8 wedges, depending on how thick you like them. Thicker wedges will take a bit longer to cook.
3. Season the Wedges:
In a large bowl, toss the potato wedges with olive oil, garlic powder, smoked paprika, and a sprinkling of salt and black pepper. Make sure every wedge is well coated for the best flavor!
4. Bake the Wedges:
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, skin side down. Bake them in the preheated oven for about 25-30 minutes, or until they’re golden brown and slightly tender. You want them to be just starting to soften up!
5. Cook the Bacon:
While the potato wedges are baking, heat a pan over medium heat and cook the bacon slices until they are crispy. Once done, transfer the bacon to a plate lined with paper towels to drain any excess grease, then crumble it into pieces.
6. Add Cheese and Bacon:
Take the potato wedges out of the oven and generously sprinkle the shredded cheddar cheese over each wedge. Top them off with the crumbled bacon for extra deliciousness! Pop them back into the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
7. Garnish and Serve:
Once they’re out of the oven, sprinkle the chopped fresh chives over the top for a burst of color and flavor. Serve your Cheddar Bacon Potato Wedges hot with a side of sour cream for dipping. Enjoy every crispy, cheesy bite!
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Absolutely! Sweet potatoes will give a sweeter flavor and slightly different texture, but they make for a delicious alternative. Just be aware that they may require a bit less cooking time, so keep an eye on them while baking!
How Can I Make These Wedges Vegetarian?
For a vegetarian version, simply omit the bacon and consider adding extra toppings like sautéed mushrooms, jalapeños, or use a plant-based bacon alternative. You can also add more veggies—just toss them in with the wedges before baking!
Can I Make These Potato Wedges in an Air Fryer?
Yes, you can! Preheat your air fryer to 400°F (200°C). Arrange the seasoned wedges in a single layer and cook for about 15-20 minutes, shaking the basket halfway through. Add cheese and bacon in the last few minutes for a melty topping!
How Should I Store Leftovers?
Store any leftover wedges in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) until warmed through, or use an air fryer for the best crispy results!
