Garlic Cheese Potato

Ingredients

• 750 g Potatoes (firm, fresh; peeled and cut into wedges)
• 1.5 tbsp Salt (for soaking water and final seasoning)
• 2 tbsp Olive oil (coats potatoes before seasoning)
• 35 g Parmesan cheese (freshly grated)
• 2 tbsp Corn starch (or potato starch) (helps create a light crust; optional)
• 0.5 tbsp Dried oregano
• 1 tsp Red pepper powder (adjust for heat)
• 1 tsp Minced garlic (fresh or jarred)
• 40 g Bread crumbs (panko works well for extra crunch)
• 2.5 tbsp Milk (whole milk preferred)
• 40 g Cheddar cheese (shredded)
• 5 g Butter (unsalted; about 1 tsp)
• 1 tsp Sriracha sauce (adds a subtle heat to the cheese sauce)

Instructions

1. Peel and cut potatoes

   Peel the potatoes and cut them into uniform wedge shapes so they cook evenly.

   Time: PT10M

2. Soak in hot salted water

   Place the wedges in a bowl of hot water, add 1 tbsp salt, and let them soak for 20 minutes. This removes excess starch and helps them become fluffy inside.

   Time: PT20M

3. Dry the potatoes

   Drain the water and pat the wedges dry thoroughly with paper towels. Moisture will prevent crisping.

   Time: PT2M

4. Season and coat

   In a large bowl, combine olive oil, grated Parmesan, corn starch, oregano, red pepper powder, a pinch of salt, minced garlic, and bread crumbs. Toss the wedges in a plastic zip‑top bag with this mixture, seal, and shake until every piece is evenly coated.

   Time: PT5M

5. Bake the potatoes

   Line a baking sheet with parchment paper, spread the seasoned wedges in a single layer, and bake in a pre‑heated oven at 365°F for 45 minutes, turning halfway through for even browning.

   Time: PT45M

   Temperature: 365°F

6. Make cheese sauce

   While the potatoes bake, combine butter, milk, shredded cheddar, and sriracha in a microwave‑safe bowl. Microwave on high for 30 seconds, then stir until smooth and fully melted.

   Time: PT5M

7. Check doneness

   Insert a toothpick into the thickest part of a wedge; it should meet little resistance. The exterior should be golden‑brown and crisp.

   Time: PT1M

8. Serve

   Transfer the baked wedges to a serving plate. Serve hot with the cheddar‑sriracha cheese sauce for dipping. Enjoy as a snack or side dish.

   Time: PT1M

Nutrition Facts

Calories

360

Protein

7 g

Carbohydrates

35 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Salt: kosher salt
• Instead of Olive oil: vegetable oil
• Instead of Parmesan cheese: Pecorino Romano, grated Asiago
• Instead of Corn starch (or potato starch): all‑purpose flour
• Instead of Dried oregano: Italian seasoning
• Instead of Red pepper powder: cayenne pepper
• Instead of Minced garlic: garlic powder (½ tsp)
• Instead of Bread crumbs: crushed crackers
• Instead of Milk: plant‑based milk
• Instead of Cheddar cheese: mozzarella, colby
• Instead of Butter: margarine
• Instead of Sriracha sauce: any hot sauce

Equipment Needed

• Chef's knife
• Cutting board
• Large mixing bowl
• Plastic zip‑top bag
• Baking sheet
• Parchment paper or silicone mat
• Oven
• Microwave‑safe bowl or mug
• Measuring spoons
• Paper towels

Critical Steps — Do Not Skip

• Dry the potatoes thoroughly before seasoning.
• Coat the wedges evenly in oil and seasoning inside the zip‑top bag.
• Bake at the correct temperature and flip halfway for uniform crispness.
• Check doneness with a toothpick to avoid under‑cooking.

Chef Tips from the Video

• Use panko breadcrumbs for an extra‑light, crunchy coating.
• Add a pinch of smoked paprika to the seasoning for a subtle smoky flavor.
• Finish with a sprinkle of fresh chopped parsley just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10‑12 minutes to regain crispness.

Freezer: Freezing is not recommended as the texture becomes soggy.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Soak the potatoes up to 2 hours in advance; keep them covered in the fridge.
• Seasoned wedges can be stored in the zip‑top bag for up to 30 minutes before baking.
• Cheese sauce can be prepared ahead and gently reheated on the stovetop or microwave.