Baked Cheddar Herb Potato Wedges (Print Version)

Golden potato wedges baked with cheddar and herbs, delivering a deliciously crisp, cheesy bite.

# What You'll Need:

→ Potatoes

01 - 1.5 pounds russet potatoes, scrubbed and cut into wedges

→ Seasonings and Oil

02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried parsley
07 - 0.5 teaspoon smoked paprika
08 - 0.5 teaspoon sea salt
09 - 0.25 teaspoon ground black pepper

→ Cheese and Herbs

10 - 1 cup sharp cheddar cheese, freshly grated
11 - 2 tablespoons fresh chives, finely chopped
12 - 2 tablespoons fresh parsley, finely chopped

# How to Make It:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - In a large bowl, combine potato wedges with olive oil, garlic powder, onion powder, dried thyme, dried parsley, smoked paprika, sea salt, and ground black pepper. Toss until wedges are evenly coated.
03 - Arrange the seasoned wedges in a single layer on the prepared baking sheet, ensuring the skin side is down.
04 - Bake for 30 minutes. During this time, carefully turn the wedges once halfway through to promote even crisping and browning.
05 - Remove the baking sheet from the oven. Evenly sprinkle the grated sharp cheddar cheese over the potato wedges.
06 - Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheddar cheese is fully melted and bubbly.
07 - Transfer the baked wedges to a serving platter. Garnish generously with the freshly chopped chives and parsley. Serve immediately while hot.

# Additional Tips::

01 -
  • Ready in under an hour with minimal prep work
  • Uses everyday pantry ingredients and spices
  • Healthier than deep-fried alternatives without sacrificing flavor
  • Versatile enough for weeknights yet impressive for gatherings
02 -
  • These wedges contain approximately 280 calories per serving
  • The recipe is naturally gluten-free perfect for those with sensitivities
  • Russet potatoes provide the ideal starch content for crispy exteriors
  • Can be prepared up to the cheese step in advance and finished just before serving
03 -
  • The secret to truly crispy wedges is to soak the cut potatoes in cold water for at least 30 minutes before baking. This removes excess starch that can prevent proper crisping. Just be sure to dry them thoroughly afterward – any remaining moisture will create steam instead of that golden crust we're after.
  • I learned this technique from a chef friend who swears it is what separates good potato wedges from great ones, and I've never looked back.

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