These cheesy, crispy potato wedges are loaded with delicious bacon and melted cheddar. They make the perfect snack or side dish for any meal!
Honestly, who can resist that cheesy goodness? I love serving them hot out of the oven and watching everyone dig in—it’s always a hit at parties! 🥔🧀
Key Ingredients & Substitutions
Russet Potatoes: These are great for wedges because they’re starchy and crispy when baked. If russets aren’t available, you can use Yukon Gold potatoes for a creamier texture or sweet potatoes for a healthier, sweeter alternative.
Bacon: I find that crispy bacon adds such a nice crunch! For a healthier option, turkey bacon works well too. You can also use a vegetarian bacon substitute made from plant-based ingredients.
Sharp Cheddar Cheese: This cheese adds a strong flavor, but if you want something milder, use medium cheddar or even a blend of cheeses. If you’re dairy-free, there are great plant-based cheese alternatives available.
Olive Oil: While I love using olive oil for its flavor, you could swap it out for canola or avocado oil if that’s what you have on hand. Both work great for roasting!
Spices: Garlic powder and smoked paprika give the wedges a lovely flavor. If you’re out of smoked paprika, regular paprika is fine, or even a pinch of cayenne for some heat.
How Do You Get Crispy Potato Wedges?
Soggy potato wedges are a bummer! To get them crispy, follow these tips:
- Preheat your oven to 425°F (220°C) and don’t skip the parchment paper—this helps prevent sticking and adds crispiness.
- Cut the potatoes into even wedges, so they cook at the same rate.
- Make sure to coat them evenly with olive oil and spices. This helps them brown nicely.
- Place the wedges skin-side down, as this promotes crispiness of the skin.
- Flip them halfway through baking to ensure even cooking on both sides.
By following these steps, you’ll end up with deliciously crispy potato wedges every time!
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
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Toppings:
- 4 strips of bacon
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Ranch dressing or sour cream (optional, for dipping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 45-50 minutes total, including baking time. You’ll be enjoying crispy and cheesy potato wedges in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it heats up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Potatoes:
Wash and scrub the russet potatoes thoroughly to remove any dirt. Cut each potato in half lengthwise, and then cut each half into 2-3 wedges depending on how thick you want them.
3. Season the Wedges:
Place the potato wedges in a large mixing bowl. Drizzle the olive oil over them and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss everything together well until the wedges are nicely coated.
4. Bake the Wedges:
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, with the skin side down for extra crispiness. Bake in the oven for about 30-35 minutes, flipping them halfway through to ensure they cook evenly and get golden brown.
5. Cook the Bacon:
While the potatoes are baking, cook the strips of bacon in a skillet over medium heat until they are crispy. Once done, place them on paper towels to drain excess grease, then crumble them into small pieces.
6. Add Cheese and Bacon:
When the potato wedges are golden and tender, remove them from the oven. Sprinkle the shredded cheddar cheese evenly over the top of the wedges. Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
7. Serve and Enjoy:
Once the cheese has melted, take the wedges out of the oven. Immediately sprinkle the crumbled bacon on top. If you like, garnish with chopped parsley for a pop of color. Serve hot with ranch dressing or sour cream on the side for dipping. Enjoy your cheesy, crispy Cheddar Bacon Potato Wedges!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for their starchiness and texture, you can substitute them with Yukon Golds for a creamier wedge or sweet potatoes for a healthier twist.
How Do I Store Leftover Potato Wedges?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in the oven at 350°F (175°C) for about 10-15 minutes to maintain their crispiness.
Can I Make These Wedges Ahead of Time?
Yes, you can prep the potato wedges ahead of time and season them. Just store them in the fridge for up to 24 hours before baking. When you’re ready, bake as directed, but add an extra few minutes to the cooking time if they’re cold from the fridge.
What Can I Serve with These Potato Wedges?
These delicious wedges pair well with various dips like ranch dressing, sour cream, or even barbecue sauce. For a complete meal, serve them alongside grilled chicken, burgers, or salads.