Another month and another Improv Cooking Challenge! This month the two ingredients that were our inspiration were potatoes and chives. I haven’t worked with chives much, but I just thought of them as a mini green onion. My first thought of a recipe was loaded baked potato soup, but I have posted that before which you can check out here. One night I started craving fries, and this was the real inspiration for this recipe. I found a great recipe here for Loaded Potato Wedges. I had the basic idea of what I wanted to do, but I didn’t know the temperature or duration for cooking the wedges, and I didn’t know if there were any special tips for baking potato wedges. If you want to take a look at some great step by step photos check out the link for the recipe.
This recipe turned out to be extremely easy and quick! I was only making a small batch of these potato wedges for my hubby and I as a midnight snack, so I ended up only using 2 potatoes, but you can adjust this obviously depending on the size of your potatoes, and the number of mouths you are feeding. I love to serve these with freshly chopped tomatoes and sour cream to dip into. You can also always customize this recipe for the flavour you are in the mood for that day. Don’t forget to check out the other potato and chive recipes by clicking the link below!
- olive oil
- garlic powder
- cheddar cheese
- bacon bits
- tomatoes (optional)
- Preheat oven to 400. Prepare baking sheet by lining it with parchment paper. Cut potatoes into wedges. Place into a bowl and drizzle with olive oil. Sprinkle with salt, pepper and garlic powder according to your taste.
- Spread out wedges evenly on a baking sheet in one layer. Bake for 35-40 minutes, flipping the wedges halfway through.
- Remove the wedges from the oven, and arrange into 2 lines. Sprinkle with grated cheddar cheese and the bacon bits. Return to the oven and bake for 5-6 minutes until the cheese is melted.
- Top with freshly cut chives and serve with sour cream and freshly chopped tomatoes.