Our Cheesy Wedges are going to be the BEST you've ever had, Buttery Seasoned CRISPY and Loaded with Flavor. This easy recipe for the best seasoned potato wedges ever (no really) is perfect for a snack, side dish or even parties. Everyone will fall in love with the buttery, crispy perfection of these potatoes!
The Most Buttery Crisp Seasoned Potato Wedges Ever
One of the most common questions I receive from readers is "how do I get my homemade fries to crisp up more?". The answer is baking them in the oven at a higher temperature after the right preparation. If you are frying, that is a different story for another post. This one shows you how to bake them for the ultimate crispy potato wedge!
How to Prepare Potato Wedges
In order to get your cheesy loaded potato wedges as crispy as your oven will allow, the proper prep is necessary. We use the same process as a restaurant or fry stand. They need to soak in water for at least an hour prior to baking. This will pull excess starches and help crisp your potato.
How to Make Seasoned Potato Wedges
I do boast that this is the most buttery, crisp seasoned wedges recipe ever for a reason. My trick is all in the butter baby. Real butter. Not margarine, not Olive Oil. Butter. I make a seasoned compound butter and then melt it down and smother my potatoes in it. This, combined with a high cooking temperature results in crazy crispy wedges! Now, you can use regular real butter, no need to do a compound unless you want to.
Important Plan Ahead Step
The slices of russets must soak covered completely in water for at minimum one hour. Additionally, the potato wedges can even be soaked the day before and left in the fridge. Do not add anything to the water. When ready, drain water and pour potatoes out onto a kitchen towel. Pat dry and allow to air dry while you prepare the rest.
How to make Cheesy Wedges
(full printable recipe in recipe card below):
What you need:
- 2 large Russet potatoes- sliced into wedges AND SOAKED PRIOR
- 3 tablespoons real butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon Italian blend seasoning
- Pinch sea salt & pepper
- ½ cup shredded Monterey Jack Cheese
- Parmesan Shaker Cheese
- 1 tablespoon chives
What to do:
- Preheat the oven to 450.
- Add seasonings and butter to microwave safe dish.
- Microwave for 30 seconds or until melted.
- Add potato wedges to a bowl, top with butter and mix to coat evenly.
- Place in single layer on sheet pan.
- Reduce oven to 425. Bake for 15 minutes. Flip. Bake an additional 15 minutes or until edges are golden and crispy.
- Top with shredded cheese, parmesan and chives. Return to the oven for 5 minutes.
Crispy, cheesy goodness! Don't forget to PIN for later! Hover over any image or use the SAVE buttons at the top of the page. NOTE* We are often asked why there isn't more cheese. We have made this recipe many times and find that more because of the moisture in cheese it takes away the crispness. I like a crunchy edge to my potato wedges, however you can always add more cheese.
For another amazing side dish or appetizer recipe, try our :
More Amazing Side Dish Recipes
- Everything Bagel Seasoned Brussel Sprouts
- Bacon Butter Roasted Veggies
- Instant Pot Cheesy Cauliflower Mash
- Recipe for Seasoned Loaded Potato Wedges
Crispy Seasoned Cheesy Wedges
Our Cheesy Wedges are going to be the BEST Potato wedges you've ever had, Buttery Seasoned CRISPY and Loaded with Flavor.
Ingredients
- 2 large Russet potatoes- sliced into wedges AND SOAKED PRIOR
- 3 tablespoons real butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon Italian blend seasoning
- Pinch sea salt & pepper
- ½ cup shredded Monterey Jack Cheese
- Parmesan Shaker Cheese
- Preheat the oven to 450. Add seasonings and butter to microwave safe dish. Microwave for 30 seconds or until melted. Add potato wedges to a bowl, top with butter and mix to coat evenly. Place in single layer on sheet pan. Reduce oven to 425. Bake for 15 minutes. Flip. Bake an additional 15 minutes or until edges are golden and crispy. Top with shredded cheese, parmesan and chives. Return to the oven for 5 minutes. 1 tablespoon chives
Instructions
- Preheat the oven to 450.
- Add seasonings and butter to microwave safe dish.
- Microwave for 30 seconds or until melted.
- Add potato wedges to a bowl, top with butter and mix to coat evenly.
- Place in single layer on sheet pan.
- Reduce oven to 425. Bake for 15 minutes. Flip. Bake an additional 15 minutes or until edges are golden and crispy.
- Top with shredded cheese, parmesan and chives. Return to the oven for 5 minutes.
Notes
Plan ahead- The potato wedges must soak covered completely in water for at minimum one hour. Additionally, the potato wedges can even be soaked the day before and left in the fridge. Do not add anything to the water. When ready, drain water and pour potatoes out onto a kitchen towel. Pat dry and allow to air dry while you prepare the rest.Â
More Cheese Please- We are often asked why there isn't more cheese. We have made this recipe many times and find that more cheese takes away the crispness. I like a crunchy edge. You can always add more cheese.Â
Nutrition Information:
Amount Per Serving: Calories: 325
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Owner & Lead Recipe Developer for It's Simple! since 2015, where you will find our best Family Favorites & Keto Low Carb Dishes with Helpful Cooking Tips & Hints in each post. Many Thanks for Stopping By, Enjoy!