Best 2 Cheddar Potato Wedges Recipes

Indulge in the crispy, cheesy goodness of cheddar potato wedges, a delectable treat that will tantalize your taste buds and leave you craving more. These golden brown wedges, made from tender potatoes coated in a blanket of melted cheddar cheese, strike the perfect balance between savory and indulgent flavors. Whether you're hosting a party, enjoying a cozy movie night, or simply seeking a delightful snack, cheddar potato wedges are guaranteed to hit the spot. With their crispy exteriors and fluffy interiors, these wedges will add a touch of culinary magic to any occasion, providing a satisfying crunch with every bite.

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CHEDDAR POTATO WEDGES

Cheddar Potato Wedges image

"My aunt served this when we stopped in on short notice," recalls Kathy Troyer from Gladys, Virginia. The microwave hurries along preparation of these easy cheesy potatoes. "Our four children enjoy this quick snack, especially with ketchup," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 medium potatoes, cut lengthwise into 8 wedges
2 tablespoons butter
1 cup (4 ounces) finely shredded cheddar cheese

Steps:

In a large resealable plastic bag, combine the garlic salt, seasoned salt and paprika. Add potatoes; seal bag and toss to coat. Transfer potatoes to an ungreased microwave-safe dish. Dot with butter. Microwave, uncovered, on high for 3 minutes. Turn potatoes; cook 2-3 minutes longer or until tender. Sprinkle with cheese; cover and let stand until cheese is melted.

Nutrition Facts : Calories 234 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 417mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

ROASTED BROCCOLI & CHEDDAR CHEESE DIP WITH POTATO WEDGES RECIPE - (4.4/5)

Roasted Broccoli & Cheddar Cheese Dip with Potato Wedges Recipe - (4.4/5) image

Provided by jenlin

Number Of Ingredients 13

Ingredients

12 ounces broccoli florets (about 6 cups)
2 tablespoons vegetable oil
1/2 teaspoon Kosher salt
Black pepper, freshly ground
4 tablespoons (1/2 stick) unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups half-and-half
8 ounces mild cheddar, shredded (about 2 1/2 cups)
4 ounces Monterey jack, shredded (about 1 1/2 cups)
2 teaspoons Dijon mustard
Roasted potato wedges, toast points, crudites or potato chips, for serving

Steps:

Position an oven rack in the center of the oven and preheat to 450°F. Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the cheddar and Monterey jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper. Transfer to a serving dish and serve with roasted potato wedges or other dippers.

Tips:

Select the right potatoes: Choose firm, starchy potatoes like Russet or Yukon Gold, which hold their shape well during baking.
Cut the potatoes evenly: This ensures even cooking and prevents some wedges from becoming overcooked while others remain underdone.
Soak the potato wedges in cold water: This helps remove excess starch, resulting in crispier wedges.
Dry the potato wedges thoroughly: Use a clean kitchen towel or paper towels to pat the wedges dry before tossing them with oil and seasonings. This helps the seasoning adhere better and promotes even browning.
Use a generous amount of oil: Don't be shy with the oil; it's essential for achieving crispy wedges. Toss the wedges in enough oil to coat them evenly.
Season the potato wedges liberally: Use a combination of salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper for a classic flavor profile. You can also experiment with other seasonings like chili powder, cumin, or dried herbs.
Bake the potato wedges in a hot oven: Preheat your oven to 425°F (220°C) before baking the potato wedges. This helps create a crispy exterior and fluffy interior.
Flip the potato wedges halfway through baking: This ensures even browning and prevents the wedges from sticking to the baking sheet.
Serve the potato wedges hot: Cheddar potato wedges are best enjoyed fresh out of the oven. Serve them with your favorite dipping sauce, such as ketchup, ranch dressing, or sour cream.

Conclusion:

Cheddar potato wedges are a delightful side dish that is easy to make and always a crowd-pleaser. With their crispy exterior, fluffy interior, and cheesy goodness, these wedges are sure to be a hit at your next gathering. Experiment with different seasonings and dipping sauces to find your perfect combination. Whether you're serving them as a snack, side dish, or main course, cheddar potato wedges are a delicious and versatile dish that everyone will enjoy.

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