Go Back
–+ servings
Loaded Potato Wedges on a plate.

Loaded Potato Wedges

French Kiss Cook
Make crispy potato wedges and top them with sour cream, chives, shredded cheese.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 525 kcal

Ingredients
  

Roasted Potato Wedges

  • 6 medium Russet Potatoes about 2 pounds
  • 1½ tablespoon Corn Starch
  • ¼ cup Cooking Oil
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt

Potato Wedge Toppings

  • 3 tablespoon Sour Cream
  • ⅓ cup Marble Cheese grated
  • 2 tablespoon Fresh Chives finely chopped
  • ¼ cup Bacon Bits optional

Instructions
 

Prepare the Potato Wedges

  • Keep the skins on your potatoes, but make sure to wash or scrub any excess dirt from them. Cut each potato in half lengthwise. Cut each half in 3 to 4 wedges, depending how big your potato is.
    6 medium Russet Potatoes
  • Place the potato wedges in a large bowl of cool water, making sure that they are fully submerged. Let them soak in the water for 1 hour, in order to help remove excess starch for a crispier result.
  • Remove the soaked wedges from the bowl and place on a clean dish towel. Dry them off as much as possible. Any excess moisture will work against you to achieve a crispy potato.
  • Preheat the oven to 400F.
  • Transfer the dried-off wedges to a large clean bowl. Sprinkle the cornstarch over the wedges and stir with a rubber spatula until well covers. Drizzle the oil over the potatoes. Sprinkle on the onion powder, garlic powder, salt, and smoked paprika. Stir until well coated.
    1½ tablespoon Corn Starch, ¼ cup Cooking Oil, 1 teaspoon Smoked Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Salt
  • Line a large baking sheet pan with parchment paper. Place the coated potato wedges on the prepared tray, spacing them out evenly. Bake the wedges for an initial 20 minutes.
  • Remove the wedges from the oven and flip them all over. Return to the oven for another 15-20 minutes, depending on how crisp you prefer them. Take out of the oven and let them rest for 4-5 minutes before serving.

Load up the Wedges

  • Garnish the wedges with grated cheese, drizzle on the sour cream, and garnish with chives, onion, and the optional bacon bits. Enjoy right away.
    3 tablespoon Sour Cream, ⅓ cup Marble Cheese, 2 tablespoon Fresh Chives, ¼ cup Bacon Bits

Nutrition

Calories: 525kcalCarbohydrates: 67gProtein: 15gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 16mgSodium: 930mgPotassium: 1409mgFiber: 6gSugar: 2gVitamin A: 480IUVitamin C: 20mgCalcium: 146mgIron: 3mg
Keyword potatoes
Tried this recipe?Let us know how it was!