Cheddar Bacon Potato Wedges
Crispy on the outside and soft inside, these Cheddar Bacon Potato Wedges are a delicious treat for any meal, perfect for family nights or barbecues.
Ingredients
Potato Wedges
- 3 large large baking potatoes Choose starchy potatoes for best texture.
- 2 inches Vegetable oil for frying Ensure oil is hot enough for frying.
- 1/2 teaspoon kosher salt Adjust to taste.
- 1/4 teaspoon coarse ground black pepper Add more for increased spice.
Toppings
- 1.5 cups shredded Cheddar cheese Can substitute with other cheese varieties.
- 8 slices bacon, cooked and crumbled You can use turkey bacon for a lighter option.
Instructions
Preparation
- Preheat oven to 350°F.
- Cut the potatoes in half lengthwise, then slice each half into three equal wedges to yield 18 pieces.
- Slice a small amount off the top side of each wedge to create a flat surface.
Cooking
- Heat 2 inches of vegetable oil in a large pot to 350°F.
- Fry the potato wedges in batches until golden brown, then transfer to a paper towel-lined tray to drain.
- Arrange the fried potato wedges on a baking sheet and season evenly with kosher salt and coarse black pepper.
- Sprinkle the shredded Cheddar cheese evenly over the potato wedges.
- Top with half of the crumbled bacon.
- Bake in the preheated oven for 15 minutes, until the cheese is melted.
- Sprinkle with the remaining bacon and bake for an additional 5 minutes.
Notes
For best results, cut the potato wedges evenly for uniform cooking. Serve hot and consider pairing with sour cream or ranch dressing. Leftovers can be stored in an airtight container in the fridge for 2-3 days.