Roasted Cheddar Potatoes Bhgcom Recipes

CRISPY CHEDDAR POTATOES

Steps:

• Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.

ROASTED POTATO WEDGES WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 425 degrees.
• In a resealable plastic bag, toss potatoes with oil, salt and pepper.
• Spread evenly onto baking pan and cover with foil.
• Bake for 30 minutes, remove cover and turn potatoes.
• Bake for 10 additional minutes or until lightly browned.
• Heat oil in medium saucepan.
• Add flour and stir over medium heat for 30 seconds.
• Add milk and stir until thickened.
• Reduce heat to low; stir in cheese, green onions, bacon bits and pepper.
• Serve potato wedges with warm cheese sauce.

ROASTED CHEDDAR POTATOES (BHG.COM)

Steps:

• Preheat oven according to package directions for potatoes.
• Place frozen potatoes in a large self-sealing plastic bag.
• Combine cooking oil, garlic, paprika, and salt.
• Drizzle over potato wedges.
• Seal bag and shake to coat potatoes.
• Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray.
• Spread potatoes in a single layer on prepared pan.
• Bake potato wedges according to package directions, turning once.
• In another small bowl combine the cheese and croûtons.
• Sprinkle over the potatoes the last 3 minutes of baking.
• Use a large spatula to transfer potato wedges to a platter or large plate (keep potatoes in a single layer).
• Serve with sour cream, if desired.