Baked Potato Wedges with White Cheddar Dipping Sauce

An easy to make, fun recipe that is even more fun to share.

by Sara Sullivan

For extra-crispy wedges, place your sliced potatoes in a bowl and cover them with hot water. Let them soak for 10 minutes, and then remove and pat them mostly dry with a paper towel. Then, proceed with the recipe as follows.

Course Breakfast, Brunch
Servings 24 baked potato wedges with 2 cups white cheddar dipping sauce


Potato Wedges

  • 3 medium Russet potatoes, scrubbed
  • 3 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano

Cheese Sauce

  • 1/2 teaspoon butter
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 8 ounces white cheddar cheese, shredded
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 400°F and line a large baking sheet with parchment paper.
  • Slice potatoes in half lengthwise. Repeat until you have created 8 lengthwise wedges from each potato, 24 wedges in total. Place wedges in a large bowl along with olive oil, paprika, salt, pepper, garlic powder and oregano. Toss them with your hands until potato wedges are evenly coated with oil and spices.
  • Without overlapping, arrange potato wedges on lined baking sheet. This will allow for optimum crispness. Bake for 20 minutes, flip, and bake for an additional 20–25 minutes, or until potato wedges are cooked through and outsides are browned and crispy.
  • Make cheese sauce by melting butter in a saucepan on medium heat. Add minced garlic and cook for 1 minute. Add flour and cook for another minute, stirring until a thick paste forms. Add in milk and stir until it begins to thicken. Sprinkle in shredded cheese, cayenne pepper, salt and pepper. Continue to stir until a sauce forms. Stir in extra milk if it seems too thick. Serve alongside potato wedges.
Keyword potatoes

Sara Sullivan is a food photographer and recipe developer who was raised in Ithaca. For more recipes, follow her on Instagram @saralynn.bakes.

This recipe was first featured in the Spring 2021 issue of the magazine.

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