A Quickie…Potato Wedges

The Chef In Pearls | Monday, October 06 th, 2014 | In , ,


As you already know I am a football girl.  To be more exact I am a New York Giants football girl.  Unfortunately I now live in Atlanta Falcons territory.  So when my Giants were scheduled to play dem dirty birds of course I had to hit the kitchen.

I wanted to keep it simple so I went with making a batch of loaded potato wedges. Pretty simple to do and you only need a few ingredients.

baking potatoes

thick cut bacon

green onion or chives

sour cream

cheddar cheese ( shredded)

olive oil

kosher salt

black pepper

Lay bacon strips on a baking sheet. Place in cold oven and adjust temperature to 400(by doing this you actually have strips that don’t curl up)should take 12-15 minutes. Split potatoes in half(cuts baking time down). Drizzle potatoes with olive oil. Sprinkle with salt & black pepper. Place potatoes cut side down on baking tray and place in oven, roughly 25-30 minutes. Check tenderness with a knife. Remove bacon from oven and place slices on paper towel to drain. While potatoes finish baking dice bacon and cut green onions.  I like to thin my sour cream out with heavy cream to make it easier to drizzle(you can add thinned sour cream to a squeeze bottle for even easier drizzling).  Remove potatoes from oven. You want to work with them while still hot. Place a couple of halves on a plate and slice into wedges.  Sprinkle with cheese, bacon, drizzle sour cream and then top with green onion. Viola.

About Cassandra

Cassandra Sinclair is a Lifestyle Chef and Gourmet Cooking Instructor who enjoys demystifying the art of cooking for One. You can catch her live demonstrations across major social media as @TheChefInPearls.

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