Baked Potato and Cheese Wedges with Sour Cream
Crispy, golden baked potato wedges topped with melted sharp cheddar cheese and served with tangy sour cream. These wedges are seasoned perfectly with garlic powder, paprika, and fresh chives for a crowd-pleasing appetizer or side dish that tastes like comfort food but requires minimal effort.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 5 min
- Total
- 55 min
- Makes
- 24 wedges (4 servings)
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Line two large baking sheets with parchment paper
- Pat potatoes completely dry after washing—moisture prevents crisping
Cut and season potatoes
- Wash the russet potatoes thoroughly and pat completely dry with paper towels.
- Cut each potato in half lengthwise, then cut each half into 3 equal wedges, creating roughly 24 pieces total.
- Place wedges in a large bowl.
- Drizzle with 3 tablespoons (45 ml) olive oil and sprinkle with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.
- Toss until every wedge is evenly coated.
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Ready when: All wedges are coated with oil and seasonings
Tip: Don't skip drying the potatoes—any surface moisture will create steam and prevent crispy edges.
Arrange and roastOven 425°F / 220°C
- Arrange the seasoned wedges in a single layer on two parchment-lined baking sheets (about 12 wedges per sheet), placing them cut-side down with some space between each piece.
- Place in a preheated 425°F (220°C) oven for 25–30 minutes, until the bottoms are deep golden brown and the potatoes are tender when pierced with a fork.
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Ready when: Bottoms are deep golden brown and potatoes are tender when pierced
Tip: Arrange wedges cut-side down so the flat surface contacts the hot pan and crisps; don't stir them halfway.
Top with cheeseOven 425°F / 220°C
- Remove the baking sheets from the oven.
- Immediately sprinkle the shredded sharp cheddar cheese (about 1 tablespoon per 2 wedges) evenly over the cut surface of each wedge.
- If using Parmesan, sprinkle a small pinch over each wedge as well.
- Return to the oven for 3–5 minutes, just until the cheddar is melted and bubbly.
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Ready when: Cheddar is melted, bubbly, and light golden on top
Tip: Add cheese only after the first roast so it melts but doesn't burn; a few browned spots are fine but watch carefully.
Rest and garnish
- Remove the wedges from the oven and let them rest on the baking sheets for 5 minutes so the cheese sets slightly.
- Transfer to a serving platter or divide among plates.
- Sprinkle the fresh chopped chives over the top.
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Ready when: Cheese has set slightly and chives are distributed
Tip: Resting prevents the cheese from sliding off when you plate them; chives add a fresh onion flavor that cuts through the richness.
Serve with sour cream
- Place the sour cream in a small bowl and set it alongside the wedges for dipping.
- Serve immediately while the wedges are still warm and the cheese is soft.
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Tip: Cold sour cream provides a cooling contrast to the hot, cheesy wedges; you can drizzle a tiny bit of chive oil on top of the sour cream for extra flair.
Good to know
Tips
- For extra crispy wedges, toss them halfway through the 25–30 minute roast, rotating the baking sheets between oven racks
- Make sure your oven is fully preheated; a 425°F oven ensures the wedges brown before the insides become mushy
- Load the sour cream bowl with extra toppings on the side: crumbled bacon, a pinch of smoked paprika, or minced garlic for a loaded potato experience
- If your wedges are very large, increase the initial roast time to 35–40 minutes before adding cheese
Storage & reheating
Store leftover wedges in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness. Not recommended for freezing, as the potato texture will suffer.
Substitutions
- sharp cheddar cheese, shredded → Monterey Jack or Mexican blend cheese. Use a cheese with similar melting quality; Monterey Jack will be milder and less sharp-tasting.
- sour cream → Greek yogurt or crème fraîche. Greek yogurt is tangier and thinner; crème fraîche is richer. Both work well for dipping.
- fresh chives → Green onion tops, fresh dill, or flat-leaf parsley. Green onions provide similar flavor; dill and parsley are earthier but equally delicious.
- smoked paprika → Cayenne pepper for heat, or omit entirely. Cayenne adds spice; omitting it leaves you with a milder, classic potato flavor.
