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Skip the fryer. These crispy loaded potato wedges get their golden, crunchy exterior right in the oven, then get the full loaded-potato treatment with sharp cheddar, crispy bacon, and fresh green onions.
The secret starts before the potatoes ever hit the oven. Soaking the russet potato wedges in ice water helps set them up for a crispier exterior, while thoroughly drying them before roasting prevents excess moisture from getting in the way. A coating of avocado or olive oil, black pepper, and Pluck Lion Salt adds savory flavor before they bake until crisp on the outside and soft and fluffy in the center.
Once they're hot from the oven, load them up with cheddar, bacon, green onions, and a light finishing sprinkle of Lion Salt. Serve them straight from the platter, or pop them under the broiler for a minute or two to melt the cheese.
They're an easy game-day appetizer, party snack, or hearty side dish that delivers everything you love about a loaded baked potato in crispy, grab-and-go wedges.
15 min
30 min
4-6
Appetizer/Side Dish
Ingredients
Potato Wedges
- 3 large russet potatoes, scrubbed and cut into wedges
- Ice water, enough to completely cover the potatoes
- 2 tablespoons avocado oil or olive oil
- 1 1⁄2–2 teaspoons Eat Pluck Lion Salt, plus more for finishing
- 1⁄2 teaspoon freshly ground black pepper
Toppings
- 1⁄2 cup shredded sharp cheddar cheese
- 1⁄4 cup cooked bacon, crumbled or chopped into small pieces
- 2 green onions, thinly sliced
- Additional Pluck Lion Salt, to taste
Directions
Step 1: Soak the Potatoes
Place the potato wedges in a large bowl and cover completely with icewater. Let them soak for at least 30 minutes.
Drain the potatoes and arrange them in a single layer on paper towels. Pat them very dry. For thecrispiest potatoes, allow them to air-dry for another 10–15 minutes if you have the time.
Step 2: Season
Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Placethe dried potato wedges in a large bowl. Add the avocado oil or olive oil, Pluck Lion Salt, and black pepper. Toss until the wedges are evenly coated.
Arrange the potatoes on the prepared baking sheet in a single layer, leaving space between thewedges. Avoid overcrowding the pan.
Step 3: Bake
Bake for 20–25 minutes. Carefully turn the wedges over and continue baking for another 5-10 minutes, or until deeply golden and crispy on the outside and tender inside.
For extra-crispy wedges, allow them to bake for an additional 5 minutes as needed.
Step 4: Load the Wedges
Remove the crispy potato wedges from the baking sheet and transferthem to a serving platter. Immediately sprinkle with the shredded cheddar cheese, crispy bacon,and sliced green onions.
Finish with a light sprinkle of Pluck Lion Salt.
For a slightly melted-cheese finish, place the assembled wedges under the broiler for 1–2minutes, watching carefully, until the cheddar is just melted.
Recipe Notes
For the crispiest wedges:
Drying the potatoes thoroughly after soaking is just as important as the soaking step. Give them plenty of space on the baking sheet so they roast rather than steam.
Keep Lion Salt the star:
Use the additional Lion Salt at the end sparingly. The finishing sprinkle gives the seasoning a noticeable presence without making the loaded toppings overpower the potatoes.
Make them extra loaded:
Add the cheddar and bacon during the final 2–3 minutes of baking instead of after baking if you want the cheese melted directly onto the wedges.
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