Step 1: Prepare the Potatoes
Wash and Cut the Potatoes:
Wash the potatoes thoroughly, leaving the skin on for extra flavor and texture. Cut each potato into wedges by slicing them in half lengthwise and then cutting each half into 3-4 wedges.
Coat the Potatoes:
Place the potato wedges in a large bowl and toss them with 4 tablespoons of corn starch to ensure an even coating. Season with salt, pepper, and paprika to taste. Drizzle with 2 tablespoons of oil and toss again to coat the wedges evenly.
Step 2: Bake the Potato Wedges
Preheat the Oven:
Preheat your oven to 220°C (425°F).
Bake the Potatoes:
Line a baking sheet with parchment paper or lightly grease it. Spread the potato wedges in a single layer on the sheet, ensuring they don’t overlap. Bake for 35-40 minutes, flipping the wedges halfway through, until they are crispy and golden on the outside and tender on the inside.
Step 3: Prepare the Cheesy Sauce
Melt the Butter:
In a small saucepan over medium heat, melt 25g of butter.
Make the Roux:
Add 1 tablespoon of wheat flour to the melted butter and whisk continuously for 1-2 minutes until it turns slightly golden. This roux will thicken the cheese sauce.
Add the Milk:
Gradually pour in 1 cup of milk while whisking continuously to prevent lumps. Continue whisking until the mixture thickens, about 3-5 minutes.
Melt the Cheese:
Lower the heat to low and add the 40g of grated cheese. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
Season the Sauce:
Add salt and pepper to taste. For a bit of extra flavor, you can also add a pinch of paprika or your favorite seasoning.
Step 4: Serve the Potato Wedges with Cheesy Sauce
Plate the Wedges:
Once the wedges are crispy and golden, remove them from the oven and arrange them on a serving plate.
Drizzle the Sauce:
Drizzle the cheesy sauce over the potato wedges or serve it on the side for dipping.
Garnish (Optional):
For added flair, sprinkle chopped parsley or extra grated cheese over the wedges before serving.
Serving Suggestions:
Pair these wedges with a fresh salad or serve alongside burgers or grilled meats.
Add a side of sour cream or your favorite dipping sauce for more variety.
Serve as a snack or appetizer at a gathering, paired with cold drinks.
Cooking Tips:
For extra crispiness, soak the potato wedges in cold water for 30 minutes before coating them in cornstarch. Dry them thoroughly before baking.
Ensure the potato wedges are evenly spaced on the baking sheet to promote even cooking.
You can use different seasonings such as garlic powder, onion powder, or chili powder to customize the flavor of the wedges.
Nutritional Benefits:
Potatoes provide a good source of fiber, vitamin C, and potassium.
The cheese adds calcium and protein, making this a more filling snack or side dish.
Dietary Information:
This recipe contains dairy and gluten (from the cheese and flour). For a gluten-free option, substitute the wheat flour with a gluten-free alternative.
Nutritional Facts (per serving, approx. 4 servings):
Calories: 310
Fat: 14g
Carbohydrates: 39g
Protein: 8g
Storage:
Leftovers: Store any leftover potato wedges and cheese sauce in separate airtight containers in the fridge for up to 3 days. Reheat the wedges in the oven to maintain crispiness.
Freezing: Potato wedges can be frozen after baking. Reheat directly from frozen in a hot oven until crispy.
Why You’ll Love This Recipe:
The cornstarch creates a wonderfully crispy texture on the wedges that rivals deep-fried versions, without the added oil.
The cheesy sauce adds a rich, creamy element that pairs perfectly with the crispy potatoes.
It’s a versatile dish that can be customized with different seasonings and toppings to suit your taste.
Conclusion:
These crispy potato wedges with cheesy sauce are a crowd-pleasing snack or side that’s easy to make and irresistibly delicious. With simple ingredients and straightforward steps, this recipe will quickly become a favorite for family gatherings or casual meals at home.
Frequently Asked Questions:
Can I make these wedges in an air fryer?
Yes, you can cook the potato wedges in an air fryer at 200°C (400°F) for 20-25 minutes, shaking halfway through.
What other types of cheese can I use?
You can use any good melting cheese like mozzarella, gouda, or Monterey Jack for the sauce.
How can I make this recipe dairy-free?
Substitute the butter with a plant-based alternative, and use a dairy-free milk and cheese to make the sauce.
Can I make the wedges without cornstarch?
Yes, but the cornstarch helps to create a crispier texture. If you skip it, the wedges may be less crispy but still tasty.
How do I make the wedges spicier?
Add cayenne pepper or chili flakes to the seasoning mix for a spicier version.
Can I add toppings to the wedges?
Yes, you can top the wedges with bacon bits, jalapenos, or chives for extra flavor and texture.
Can I prepare the potato wedges in advance?
Yes, you can cut and season the wedges in advance, then bake them just before serving.
What’s the best way to reheat the wedges?
Reheat the wedges in the oven at 200°C (400°F) for about 10 minutes to regain their crispiness.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a different flavor. They may cook faster, so keep an eye on them while baking.
How do I prevent the wedges from sticking to the pan?
Line the baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
