Every time we eat out my husband makes fun of me because I have to have an appetizer. One of my favorite appetizers are Bacon Cheese Potato Wedges…so so yummy (drooling just thinking about them). Most Steak House restaurants will have some form of these, and yes I would try them all if allowed! I decided to make my own version of this delicious treat! I usually make them when we cook out steaks.
As always, my recipe is Gluten Free for my husband with Celiac.
Oven Baked Bacon Cheese Potato Wedges
2015-08-13 11:14:59
Make a yummy appetizer or snack!
Ingredients
- 2 large russet potatoes
- olive oil
- parsley flakes
- 4-5 slices bacon
- salt
- shredded cheddar cheese (or jack & cheddar)
- optional ingredients: chives and sour cream
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Drizzle olive oil onto pan.
- Clean and scrub your potatoes.
- Cut potatoes in small wedges.
- Place wedges on pan spread out. Sprinkle on Parsley Flakes generously.
- Bake for 10 minutes and remove from oven and flip wedges. Return to oven set timer for 10 more minutes.
- Start cooking bacon while potatoes are baking.SONY DSC
- Remove potatoes from pan; place onto dinner plate.
- Season with salt.
- Crumble up your bacon slices and sprinkle over potato wedges.
- Sprinkle on your cheese generously.
- Optional: add chives and sour cream toppings
- Eat and Enjoy
Rays of Bliss http://www.raysofbliss.com/
Shannon Stubbs (@summers1405) says
July 10, 2013 at 2:10 pmOk. Yum! Bacon and cheese!!!!!
Amber says
July 10, 2013 at 6:59 pmShannon, My Thoughts exactly!
vegetarianmamma says
July 17, 2013 at 1:46 pmOh, these look inviting!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Amber Ludwig says
April 14, 2015 at 8:56 amOh do these look just amazing!! Anything with cheese and back has me sold!! Is sour cream and chives gluten free too?? Cuz Id probably have to add them as well!!
Rosie says
August 20, 2015 at 11:18 amThis looks wonderful! I think I will substitute oregano for the parsley, I’ve often used it on potatoes and it is soo good, it would be dynamite on this recipe!