Baked Cheesy Potatoes
These Baked Cheesy Potatoes are the ultimate winter comfort food—crispy on the outside, fluffy inside, and topped with a gooey cheddar–Parmesan melt. Ready in just 25 minutes, they make the perfect quick and cozy side dish.
Servings: 4 servings
Calories: 325kcal
Cost: 6
Equipment
- baking tray
- parchment paper
- mixing bowl
- small whisk
- oven and broiler
- knife and cutting board
Ingredients
- 4 medium Yukon or Russet potatoes, cut into 6–8 wedges each
- 3 tbsp melted butter (or olive oil)
- 1 tsp garlic powder
- 0.5 tsp cayenne pepper (optional)
- sea salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1 cup grated Cheddar cheese
- 1 tbsp fresh chopped parsley, for garnish
Instructions
- Preheat your oven to 395°F (200°C). Line a baking tray with parchment paper. Cut the potatoes into 6–8 uniform wedges each.
- Whisk together melted butter, garlic powder, cayenne (optional), salt, and pepper. Toss the potato wedges until fully coated.
- Arrange the wedges on the tray in a single layer with the cut sides facing up for maximum crispiness.
- Bake for 20 minutes, or until the edges are golden and the potatoes are tender.
- Remove from the oven and sprinkle Parmesan and Cheddar evenly over the potatoes. Broil for 2–3 minutes until bubbly and lightly browned.
- Remove from the broiler and garnish with fresh chopped parsley. Serve warm.
Notes
For extra crispiness, make sure the wedges are fully dry before seasoning. Broil only for 2–3 minutes to avoid burning the cheese. Serve immediately for the best texture.