Crispy Baked Potato Wedges with Cheesy Sauce

Crispy Baked Potato Wedges with Cheesy Sauce: A Comfort Food Classic

When it comes to comfort food, crispy baked potato wedges with cheesy sauce are hard to beat. These golden, crispy wedges offer a satisfying crunch on the outside, while staying soft and fluffy on the inside. Paired with a rich, velvety cheese sauce, they become the ultimate indulgent side dish, appetizer, or snack. Whether you’re hosting a gathering or enjoying a cozy meal at home, these baked potato wedges are sure to be a crowd-pleaser.

The best part? They’re baked, not fried, making them a healthier alternative to traditional French fries without sacrificing that perfect crispiness. And with the addition of the cheesy sauce, you get a flavor-packed experience in every bite. Let’s dive into how to make these irresistible potato wedges!

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Why You’ll Love Crispy Baked Potato Wedges with Cheesy Sauce:

• Crispy and Crunchy: These wedges are baked to perfection, delivering a crispy exterior and a tender, fluffy interior that’s impossible to resist.
• Simple, Pantry-Friendly Ingredients: With just a few basic ingredients, you can whip up this dish any time you’re craving comfort food. The cheesy sauce is made from scratch, but it’s easy and quick to prepare.
• Customizable: You can adjust the seasoning to your taste—whether you like a little heat, extra garlic, or a sprinkle of fresh herbs. The cheese sauce can also be made with different types of cheese to suit your preference.
• Perfect for Sharing: These crispy potato wedges are ideal for parties, movie nights, or casual dinners. Serve them as an appetizer or alongside burgers, grilled meats, or sandwiches.

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Crispy Baked Potato Wedges with Cheesy Sauce Recipe

Ingredients:

For the Crispy Potato Wedges:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano or thyme
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

For the Cheesy Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk (or heavy cream for extra richness)
• 1 cup shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon mustard powder (optional, for a little tang)
• Salt and pepper, to taste

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