Loaded Potato Wedges
If I’m being honest, I over-ate by a lot this holiday weekend. Sitting at home with a sick kiddo for a few days will have you asking questions like: Can I finish that tub of ice cream during one episode of Narcos? (Ice cream spoiler: YES. Narcos Spoiler: Cocaine is a helluva drug.)
In fact, I over-ate so much that I actually struggled editing this post. Don’t hold that against these loaded potato wedges though. It’s just that by the time I built up the strength to edit these photos, I was feeling more in the mood for a salad than potato wedges.
But this post isn’t for me. It’s for people that maybe have some level of restraint. It’s also for people who realize that yet another holiday weekend of celebrating is this weekend and maybe you are out of appetizer ideas.
And while you could eat these wedges as a meal or side dish, they are really an appetizer. Having a few is delicious, but having half a sheet pan of them is a bit gluttonous. If you’re hosting a party or a game day this weekend, put these delicious things on the menu!
1) Preheat oven to 400 degrees F. Cut potatoes into wedges. You should get 10-12 wedges per potato. Toss wedges with olive oil, salt, pepper, and garlic powder.
2) Line a baking sheet with parchment paper and spread potatoes out on the baking sheet. Try to make sure that they aren’t stacked at all. Baked potatoes for 35-40 minutes, flipping once halfway through. Finished wedges should be crispy on the edges and sides and tender in the center.
3) While potatoes bake, stir together mashed avocado (really ripe) and sour cream. You can also pulse in a small food processor. Add lime juice and a pinch of salt. Also cook bacon and crumble and grate cheese.
4) When potatoes are baked, re-position the potatoes so they resemble shingles on the sheet pan. They should slightly overlap. Top potatoes with cheese and crispy bacon. Return to oven for 5-6 minutes until cheese is bubbling.
5) Finish potato wedges with avocado sauce and fresh chopped chives (or scallions). Serve while hot!
Loaded Potato Wedges
You could use Russet potatoes for these, but I prefer the softer-skinned new potatoes. Get the larger ones though so you can still make decent wedges. These have less starch and I think they make for a better, crispier wedge.
You should be able to get 10-12 wedges per potato.
Toss the potatoes with some olive oil, garlic powder, salt, and pepper!
Spread these out on a baking sheet lined with parchment paper. I think the parchment paper is really important. It’ll keep the taters from sticking to the sheet while they bake and also keep the whole thing from sticking when you add cheese later.
Also, try to make sure the potatoes aren’t over-lapping too much so they can crisp up.
Bake these things at 400 degrees F. for 35-40 minutes and give them a flip halfway through.
You could stop here and have really solid potato wedges.
The Shingle Method
Assuming you want to take these to the next level though, re-arrange the taters so they are slightly overlapping. This makes it easier to top them.
I call it the shingle method for obvious reasons.
At some point, you’ll also want to get the sauce ready. I just pulsed a ripe avocado with some sour cream, lime juice, and a pinch of salt. If you don’t have a small food processor, you could just mash everything together really well.
Add some grated cheese and crispy bacon to your shingled wedges!
Return these to the oven for 5-6 minutes until the cheese is bubbling. This is what you’re looking for!
Avocado sauce and some chives (or scallions) will finish off the wedges.
Serve them while they are nice and hot!
Okay… I lied about having trouble editing this post… now I’m hungry again!
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