Who doesn't love potato wedges! Well, I am no stranger to them and absolutely love them however they are put together. Cover them in cheese and bacon and well, delicious! Perfect rainy day food which is great at the moment because it's kind of torrential. So start the fire, pour a glass and dig in!
In our house, these were lunch. Just these all on their own and nothing else. I have to say, it did make for a pretty tasty bite. Although the potatoes take quite a while to roast, the prep time and active time on these is minimum. So, if you can remember to get the potatoes in the oven early enough, you can have this for lunch as well. If you are a fan of microwaving (sorry, I don't own one), you could save time by starting these out for about 5 minutes in a microwave. It will cut the roasting time in half.
When you look closer at the recipe below, you will see my roasting time is for an hour in a 375 F oven. I have a very hot oven and things tend to cook pretty quick. Always keep this is mind when reading recipes. Get to know your own oven and all it's quirks. So roasting time may vary depending on the heat of your oven.
You want the potatoes to be soft but not turned to mush on the inside. Remember you are going to want to slice them into quarters holding their shape without falling apart. So, stab a fork in the potato to check it before taking it out of the oven.
Always, and I mean always , pierce the skin before baking your potatoes. If you think you don't need to do this, DO IT. This will avoid the potato bursting and exploding in the oven. I know, because I have tried. So, pierce the skin for a non exploding potato. It might sound a bit like advice for a 5 year old, but just in case you are new to this, stab the potato a few times before popping it in the oven. This will save you lots of curse words for later!
I used Cheddar cheese in this recipe, because it was what I had in the fridge. Well, that and feta. Which I did think about using, but the strong flavour is a bit too much for the slightly fussy 14 year old. Cheddar it was. Mind you, I think crumbled feta would be delicious. Again, don't be limited by your cheese variety, use what you have on hand.
These are great served with just basic sour cream on the side, but your could try your own dipping sauces or just skip it all together.
Potato wedges make a great lunch, side dish or even party food. If you are planning to serve them at a party, you can have them all done and in the fridge, awaiting the final few minutes of baking. If doing this, remove them from the fridge about 20 minutes before putting them in the oven for the home stretch.
Cheese and Bacon Potato Wedges
Serves 4 / Prep time: 10 minutes / Cook time: 1 hour
4 Good size baking potatoes
4 strips of bacon
3/4 Cup/75 grams Cheddar cheese, grated
2 Spring onions, finely chopped
Few sprigs chives, finely chopped
Sour cream, to serve
Fresh ground black pepper
Preheat oven to 375 F degrees. Scrub potatoes and pierce the skin in a few places with a knife. Place on rack in oven for about 50 minutes to one hour.
While the potatoes are baking, fry the bacon. In a skillet set over medium heat, add the bacon and cook for just a few minutes per side. Remove from heat, drain in paper towels and roughly cup up the bacon.
Remove the potatoes from the oven and slice them in half and then in quarters lengthways. Place the potatoes on a baking tray and sprinkle over cheese, bacon and spring onions. Place back in the oven for about 10 - 12 minutes. Remove from oven, sprinkle over chives and season with salt and pepper.
Serve immediately with sour cream as a dip.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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