Best Cheddar Potato Wedges Recipes

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CHEDDAR POTATO WEDGES



Cheddar Potato Wedges image

"My aunt served this when we stopped in on short notice," recalls Kathy Troyer from Gladys, Virginia. The microwave hurries along preparation of these easy cheesy potatoes. "Our four children enjoy this quick snack, especially with ketchup," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 medium potatoes, cut lengthwise into 8 wedges
2 tablespoons butter
1 cup (4 ounces) finely shredded cheddar cheese

Steps:

  • In a large resealable plastic bag, combine the garlic salt, seasoned salt and paprika. Add potatoes; seal bag and toss to coat. Transfer potatoes to an ungreased microwave-safe dish. Dot with butter. Microwave, uncovered, on high for 3 minutes. Turn potatoes; cook 2-3 minutes longer or until tender. Sprinkle with cheese; cover and let stand until cheese is melted.

Nutrition Facts : Calories 234 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 417mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

ROASTED POTATO WEDGES WITH CHEDDAR CHEESE



Roasted Potato Wedges With Cheddar Cheese image

I love these potates with barbecued chicken. The cheese sauce is also nice on baked potatoes with broccoli added.

Provided by Dancer

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 large baking potatoes, each cut into 8 wedges
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 tablespoons flour
1 1/4 cups 2% low-fat milk
1 1/4 cups shredded sharp cheddar cheese
2 tablespoons finely chopped green onions
1 tablespoon imitation bacon bits
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees.
  • In a resealable plastic bag, toss potatoes with oil, salt and pepper.
  • Spread evenly onto baking pan and cover with foil.
  • Bake for 30 minutes, remove cover and turn potatoes.
  • Bake for 10 additional minutes or until lightly browned.
  • Heat oil in medium saucepan.
  • Add flour and stir over medium heat for 30 seconds.
  • Add milk and stir until thickened.
  • Reduce heat to low; stir in cheese, green onions, bacon bits and pepper.
  • Serve potato wedges with warm cheese sauce.

Nutrition Facts : Calories 277.3, Fat 18.1, SaturatedFat 6.5, Cholesterol 28.8, Sodium 364.2, Carbohydrate 20, Fiber 1.5, Sugar 3.4, Protein 9.3

ROASTED BROCCOLI & CHEDDAR CHEESE DIP WITH POTATO WEDGES RECIPE - (4.4/5)



Roasted Broccoli & Cheddar Cheese Dip with Potato Wedges Recipe - (4.4/5) image

Provided by jenlin

Number Of Ingredients 13

12 ounces broccoli florets (about 6 cups)
2 tablespoons vegetable oil
1/2 teaspoon Kosher salt
Black pepper, freshly ground
4 tablespoons (1/2 stick) unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups half-and-half
8 ounces mild cheddar, shredded (about 2 1/2 cups)
4 ounces Monterey jack, shredded (about 1 1/2 cups)
2 teaspoons Dijon mustard
Roasted potato wedges, toast points, crudites or potato chips, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 450°F. Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the cheddar and Monterey jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper. Transfer to a serving dish and serve with roasted potato wedges or other dippers.

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