Loaded Wedges Recipe

prepare potatoes

Wash and scrub the russet potatoes well. Leave the skins on. Cut each potato in half lengthwise, then cut each half into 3–4 wedges (aim for 8 wedges per potato depending on size) so pieces are roughly uniform.

parboil (optional, for fluffier interior)

Place wedges in a large pot and cover with cold water. Add 1 tsp salt and bring to a simmer. Cook gently for 5 minutes, then drain and spread on a rack or baking sheet to dry for 10–15 minutes. Dry surface helps oil crisping.

coat wedges

Toss slightly cooled, dry wedges with cornstarch, 1 tsp fine sea salt and 1/2 tsp black pepper until evenly coated. This thin coating helps form a crisp crust when fried.

heat oil

Pour vegetable oil into a heavy Dutch oven or deep fryer to a depth of about 3 inches (approximately 1 liter). Heat the oil to 325°F (160°C) for the first fry.

first fry

Working in batches to avoid overcrowding, fry wedges for 4–6 minutes until pale golden and cooked through but not deeply browned. Remove to a wire rack or paper towels to drain.

increase heat

Raise oil temperature to 375°F (190°C) for the second fry to crisp wedges.

second fry

Return wedges to the hot oil in batches and fry 2–4 minutes until deeply golden-brown and crisp. Drain on a wire rack and immediately season with remaining 1 tsp fine sea salt and 1/2 tsp black pepper while hot.

sauté aromatics

Melt butter in a medium saucepan over medium heat. Add the finely diced white onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

add chiles and thicken

Stir in the chopped hatch chiles and cook 1–2 minutes. Sprinkle the flour over the mixture and cook, stirring, 1 minute to remove raw flour taste.

make bechamel base

Slowly whisk in the whole milk and half-and-half until smooth. Continue cooking and whisking until the mixture thickens and just begins to bubble, about 3–5 minutes.

melt cheeses

Reduce heat to low. Add cream cheese and whisk until incorporated. Gradually stir in shredded monterey jack and sharp cheddar a handful at a time, stirring until melted and smooth before adding more. Keep heat low so cheese stays glossy and doesn't separate.

season queso

Stir in ground cumin, smoked paprika, kosher salt and freshly ground black pepper. Taste and adjust seasoning. If the queso is too thick, whisk in up to 2–4 tablespoons of milk to loosen to a pourable consistency. Keep warm over the lowest heat or transfer to a small slow cooker on warm.

cook bacon

While queso finishes, cook bacon in a skillet over medium heat until crisp, 7–9 minutes, flipping as needed. Transfer to paper towels to drain, then chop into bite-size pieces.

prepare garnishes

Thinly slice green onions, scoop sour cream into a small bowl, and chop cilantro if using. Arrange lime wedges.

assemble loaded wedges

Place hot potato wedges on a large serving platter or individual plates. Spoon generous amounts of warm hatch chili queso over the wedges so they are smothered. Dollop sour cream across the top, sprinkle the chopped bacon and sliced green onions, and finish with cilantro and a squeeze of lime if desired.

serve

Serve immediately while wedges are hot and queso is warm. Provide extra queso and sour cream on the side if desired.