Garlic Roasted Potatoes with MELTED CHEESE | How To Make CHEESY Potato Wedges | Chef James

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Wash the Kennebec potatoes thoroughly in the sink to remove any dirt.

Cut the potatoes lengthways from top to bottom, then turn and cut into wedges about 2 centimeters (1 inch) thick.

If some potatoes are longer, cut the wedges in half to ensure even cooking.

Preheat the oven to 450°F (225°C).

Slice, peel, and finely chop the garlic.

Optionally rinse the potato wedges to remove excess starch, then dry them well.

In a bowl, combine the potato wedges with the chopped garlic, olive oil, salt, black pepper, and paprika.

Line a baking tray with oven paper or aluminum foil.

Spread the potato wedges evenly on the baking tray and place in the oven for 12 minutes.

After 12 minutes, take the potatoes out, flip them, and check for doneness with a knife or by pressing with your thumb.

If done, return the potatoes to the bowl and mix in half of the cheese (manchego and mozzarella).

Add more salt if needed and toss the potatoes.

Transfer the potato mixture to a terracotta bowl and top with the remaining cheese.

Return the bowl to the oven and bake until the cheese is melted.

While the cheese is melting, slice fresh parsley thinly.

Once the cheese is melted, sprinkle the fresh parsley over the potatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens