Tuesday, August 5, 2014

Crispy Cheddar Baked Potato Wedges

What is better than a crispy cheddar red skinned potato that crispy on the outside and soft and tender on the inside. I love potatoes, any way I can have them. This recipe is perfect for any meal, to go with beef, chicken, or pork. Have these with burgers or hotdogs. Serve them at parties, or just a late night snack add some bacon and dip in sour cream or ranch dressing.


6 medium red potatoes, scrubbed, leave skin on or you can take skin off, these I made with skin off
3-4 Tablespoons olive oil
1 cup grated Cheddar cheese
salt and pepper to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 Tablespoon Italian seasoning

Note: You can sprinkle crisp bacon and scallions at the end


1. Preheat oven to 400 degrees.  

2. Cut potatoes into wedges or chunks and put in a large bowl.  Drizzle the olive oil over the top of the potatoes and toss to coat.  All of the potatoes should be evenly coated, if not, add a little more oil.  Add the remaining ingredients and stir together until all the wedges are coated.  
3. Pour onto a greased dark baking sheet.  
4. Bake for 40-45 minutes or until golden brown, cheese is bubbly and potatoes are tender. You may have to cover with foil the last 15 minutes if cheese becomes to brown, so check on it after 30 minutes.  Serve with ranch dressing for dipping.  

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