I can see many wonderful uses for these crispy potato wedges with their yummy toppings! They would make a great side dish for dinner, lunch or featured at a brunch. Big Game day is a natural match-up for them as well.

But what about just as a general snack? Especially those times when you aren’t quite sure what you have a taste for. These have a lot of complex flavors and textures contained in one bite, so I think they would satisfy whatever type of craving you were having. Unless it is a craving for ice cream, then all bets are off!

 

INGREDIENTS

2 pounds new potatoes, wedged

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

½ teaspoon garlic powder

1 avocado

½ cup sour cream

1 lime, juice only

Cheddar cheese, grated

Bacon, crispy and crumbled

Scallions or chives

 

INSTRUCTIONS

Preheat oven to 400 degrees F. Cut potatoes into wedges. You should get 10-12 wedges per potato. Toss wedges with olive oil, salt, pepper, and garlic powder.

Line a baking sheet with parchment paper and spread potatoes out on the baking sheet. Try to make sure that they aren’t stacked at all. Bake potatoes for 35-40 minutes, flipping once halfway through. Finished wedges should be crispy on the edges and sides and tender in the center.

While potatoes bake, stir together mashed avocado (really ripe) and sour cream. You can also pulse in a small food processor. Add lime juice and a pinch of salt. Also cook and crumble bacon and grate cheese.

When potatoes are baked, re-position the potatoes so they resemble shingles on the sheet pan. They should slightly overlap. Top potatoes with cheese and crispy bacon. Return to oven for 5-6 minutes until cheese is bubbling.

Finish potato wedges with avocado sauce and fresh chopped chives (or scallions). Serve while hot!

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Quick Tip:  Using parchment paper will not only make for an easier clean-up, but it will also help crisp the wedges. Make sure that you don’t have any overlapping or touching wedges when you do the first baking. If the wedges are touching or overlapped, they will not get crispy. Only overlap then when you are melting the cheese and topping them.

Recipe and image courtesy of Nick at Macheesmo