Loaded Potato Wedges Recipe
House cut potato wedges topped with cheddar cheese, chopped bacon and green onions. Served with our seasoned sour cream.
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Ingredients
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Potato wedges
Toppings
Seasoned sour cream (for serving)
Method
Potato wedges
Prep potatoes
Wash and scrub the russet potatoes thoroughly. Leave skins on. Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on potato size so you end up with uniform wedges.
Parboil (optional but recommended)
Place wedges in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil. Parboil for 5 minutes to slightly soften exterior, then drain and pat dry with kitchen towels. This step helps achieve fluffy interior and crisp exterior.
Season and oil
Preheat oven to 220°C (425°F). In a large bowl, toss the drained, dried wedges with 3 tablespoons vegetable oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1½ teaspoons salt and ½ teaspoon black pepper until evenly coated.
Roast
Arrange wedges in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until golden brown and crisp on the outside and tender inside.
Toppings
Cook bacon
While wedges roast, cook 8 slices of bacon until crisp in a skillet over medium heat (about 8–10 minutes) or bake on a sheet at 200°C (400°F) for 15–20 minutes. Transfer to paper towels to drain, then chop into small pieces.
Prepare green onions
Wash and thinly slice 3 green onions, separating white and green parts if desired. Reserve greens for garnish and whites for more onion flavor mixed with cheese if you like.
Assemble and melt cheese
When wedges are nearly done (with about 3 minutes remaining), remove the baking sheet from the oven. Sprinkle the hot wedges evenly with 1½ cups shredded cheddar and the chopped bacon. Return to the oven for 2–4 minutes more, or until cheese is melted and bubbling.
Garnish
Remove wedges from oven, scatter sliced green onions over the cheesy wedges. Serve immediately.
Seasoned sour cream (for serving)
In a small bowl, whisk together 1 cup sour cream, 1 teaspoon lemon juice, ½ teaspoon hot sauce (optional), ¼ teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.
Serve the seasoned sour cream on the side as a dipping sauce for the loaded potato wedges.