These Cheesy Baked Potato Wedges are perfect for this time of the year.
I like that these potatoes are friendly to both the Mediterranean and vegetarian diets.
Cheesy Baked Potato Wedges
If you have liked The Best Easy Italian Brushetta, then you will probably like this too.
Both are great tasting appetizers that have natural and easy to find ingredients in them
I like that these potatoes are not fried.
Instead of being friend, these potatoes are baked in an oven.
Baking potatoes rather than frying them, brings out their true taste rather than smothering the taste in oil.
You might be wondering what is the best kind of potato to use in a potato wedge recipe such as this one.
I prefer a large baking potato because they can be sliced more easily into wedges.
Larger baking potatoes are also filled with more potato ‘meat’ which provides us with an even better taste and more of it as well.
You may be wondering what the difference is between a Russet and Baking Potato is.
Technically, a russet potato is a baking potato. Because of the size and texture of the the russet potato, is is the perfect potato for baking and thus, it is the most common kind of potato eaten as well.
I like to leave the skin on my potato because it has some nutrient in it.
Potato skins actually have some potassium and Vitamin C. Leaving the skin on your potato will also help maintain the shape and texture of the potato wedge itself.
Since potatoes grow in the ground, their skin will probably be dirty.
This means that you will have to clean your potato before cutting it into wedges.
Luckily, cleaning a potato skin is relatively easy to do.
Here is how I like to clean potato skins.
- I start by soaking my potatoes in cool water for a few hours. I use a tub in my sink to do this.
- Then I use a vegetable scrubber or similar item to scrub the potatoes in running water.
- I then use a kitchen towel to pat them dry and I let them sit in room temperature for a few hours to finish drying.
Here is how to slice your potatoes into wedges.
Use a good kitchen knife to slice the potato in half lengthwise. Then take the first wedge half and place it cut sized down on a clean cutting board.
Cut the first potato wedge in half.
Then cut that half in half. Repeat this process with the other potato half. Depending on the size of your potato, you should end up with between four and eight equally sized potato wedges.
In keeping with the Mediterranean Diet, we will be using olive oil when we bake these potato wedges.
For added taste, we will use minced garlic. You can mince or own fresh garlic or use already minced garlic in a jar.
By the way, while you are here you may also be interested in these ideas.
- Greek Salad in Vinaigrette Dressing.
- How To Make a Chicken Burrito Bowl for Two.
- How to Follow the Mediterranean Diet.
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Cheesy Baked Potato Wedges
Cheesy Baked Potato Wedges
As mentioned, you need russet, or baking, potatoes for this recipe. Larger potatoes such as baking potatoes are the perfect size for slicing up into wedges.
Also,we will be using olive oil when we bake these potato wedges.
For added taste, we will use minced garlic. You can mince or own fresh garlic or use already minced garlic in a jar.
Cheesy Baked Potato Wedges
To prepare the potato, have the potato scrubbed first. Then slice the potato into wedges. You can see my full instructions for preparing your potato wedges here.
Here are the needed ingredients for this recipe.
- Russet, or Baking, Potatoes – 2 large and prepared as described above.
- Olive Oil – 2 tablespoons.
- Minced Garlic – 2 teaspoons.
- Parmesan Cheese– ⅓ cup, grated. Feel free to use a cheese of your choice or a blending of cheeses instead.
- Seasonings to taste. This can include Italian Seasonings, Salt, and/or Pepper. 2-4 teaspoons total should be enough for this recipe.
Here is how to make this recipe for Cheesy Baked Potato Wedges.
- Prepare your potatoes as described above. Then, preheat your oven to 400 and prepare your sheet pan with nonstick or parchment paper .
- Place your potato wedges in a medium bowl.
- Next, in small mixing bowl, whisk together your oil and garlic and any seasoning if desired. Pour this mixture over the potato wedges and toss the wedges in it until all of the wedges have been covered.
- Place the wedges on the prepared baking sheet so that they are in a single layer with a cut side down.
- Bake your wedges for 15 minutes and flip the wedges over and sprinkle with cheese. Then continue to bake for another 10-15 minutes or until they are golden to brown. Season as desired for serving. You can also sprinkle additional cheese on top.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This delicious and easy recipe for Cheesy Baked Potato Wedges are the perfect way to serve up an amazing appetizer or side.
Serve this appetizer with a fruity tasting white wine or a medium bodied Merlot or Chardonnay.
Cheesy Baked Potato Wedges
Ingredients
- Russet or Baking, Potatoes – 2 large and prepared as described above.
- Olive Oil – 2 tablespoons.
- Minced Garlic – 2 teaspoons.
- Parmesan Cheese– ⅓ cup grated. Feel free to use a cheese of your choice or a blending of cheeses instead.
- Seasonings to taste. This can include Italian Seasonings Salt, and/or Pepper. 2-4 teaspoons total should be enough for this recipe.
Instructions
- Prepare your potatoes as described above. Then, preheat your oven to 400 and prepare your sheet pan with nonstick or parchment paper .
- Place your potato wedges in a medium bowl.
- Next, in small mixing bowl, whisk together your oil and garlic and any seasoning if desired. Pour this mixture over the potato wedges and toss the wedges in it until all of the wedges have been covered.
- Place the wedges on the prepared baking sheet so that they are in a single layer with a cut side down.
- Bake your wedges for 15 minutes and flip the wedges over and sprinkle with cheese. Then continue to bake for another 10-15 minutes or until they are golden to brown. Season as desired for serving. You can also sprinkle additional cheese on top.
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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