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Closeup of Cheesy Potato wedges topped with chopped parsley

Easy Cheesy Potato Wedges

Crunchy on the outside and soft on the inside, these seasoned potato wedges are baked with gooey melted cheese. Yummy and easy potato fries side dish, perfect as appetizers as well!
5 from 4 votes
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 199kcal
Author: MinShien

Ingredients

  • 1.5 lbs russet potatoes ~ 3-5 pieces
  • 2 tbsp extra virgin olive oil or more
  • 1/2 tbsp seasoned salt
  • 1 tsp pepper
  • 1 cup cheddar and mozzarella cheese shredded
  • 1 tbsp parsley chopped

Instructions

  • Pre-heat oven to 400℉.
  • Scrub and wash russet potatoes. With skin on, cut potatoes into half (long ways), then cut into wedges.
  • Soak potato wedges in an ice bath for 30 minutes, this will help crisp up the potatoes when baking. When done, drain water, and pat dry potato wedges with paper towels.
  • Bring potato wedges onto a baking sheet lined with parchment paper. If not using parchment paper, grease baking sheet first.
  • Lightly sprinkle olive oil onto potatoes, then sprinkle them with seasoned salt and pepper. Use hands to toss potatoes. Make sure potatoes are evenly coated with olive oil and seasonings. Then spread them out onto baking sheet, with one of the flat side down. Do not overlap potatoes. (see Note 1)
  • Bring baking sheet to oven and bake for 20 minutes.
  • Remove from oven. Flip over potato wedges so the other flat side is facing downwards.
  • Bring to oven and continue baking for another 20 minutes, or until potatoes are soft on the inside and crispy on the outside. Remove potatoes from oven.
  • On the same baking sheet, group cooked potato wedges together, with some overlapping, and top with shredded cheese.
  • With the oven still warm (but turned off), bring potato wedges and cheese into oven and melt cheese for 5 minutes. If oven is no longer warm, warm melted cheese at 350℉ for 2-4 minutes. 
  • Garnish with parsley and serve. Enjoy!

Notes

Note 1: If doubling the recipe, make sure to bake potatoes in two separate baking sheet and not overcrowd the baking sheet. 

Nutrition

Calories: 199kcal | Carbohydrates: 21g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 701mg | Potassium: 497mg | Fiber: 2g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 7mg | Calcium: 141mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!