Loaded Potato Wedges


2 lb new potatoes, wedged

2 T of The Olive Bin's Butter Olive Oil (or Chipotle Olive Oil if you want to add a little kick)

1 tsp kosher salt

1 tsp ground black pepper

1 tsp garlic powder

cheddar cheese, grated

bacon, crispy and crumbled

scallions or chives

sour cream


  1. Preheat oven to 400 degrees F.
  2. Cut potatoes into wedges. You should get 10-12 wedges per potato. Toss wedges with olive oil, salt, pepper, and garlic powder.
  3. Line a baking sheet with parchment paper and spread potatoes out on the baking sheet. Try to make sure that they aren't stacked at all. Bake potatoes for 35-40 minutes, flipping once half-way through. Finished wedges should be crispy on the edges and sides and tender in the center.
  4. When potatoes are baked, re-position the potatoes so they resemble shingles on the sheet pan. They should slightly overlap. Top potatoes with cheese and crispy bacon. Return to oven for 5-6 minutes until cheese is bubbling.
  5. Finish potato wedges with fresh chopped chives (or scallions) and sour cream. Serve while hot! Enjoy!

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