Double-cheesy baked potato wedges

By Wendy Andresen | May 13, 2021
Photo by: Wendy Andresen

Who doesn’t love French fries? Unfortunately, it lately seems like fried food doesn’t love me back. I’m happy to say this recipe satisfies my darkest cravings for such things without dire consequences. Choose smallish to medium russets and avoid those giants that more closely resemble a football in size.

I’ve used other types of potatoes instead of russets, but because of their higher moisture content, they do not turn out as crisp. We liked dunking the wedges in ketchup laced with sriracha.

I’ve made a separate recipe for cheese sauce, in case you prefer your wedges on the plain side. You can easily get this sauce together while the potato wedges roast.

Ingredients for potato wedges:

2 pounds russet potatoes

2 Tbsp. avocado oil

2 Tbsp. nutritional yeast

1 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt (or more to taste)

1/2 tsp. freshly ground black pepper

2 Tbsp. snipped chives for garnish

Directions for potato wedges:

1. Preheat oven to 425 degrees and top a sheet pan with parchment.

2. Scrub the potatoes (don’t peel them), cut them in half lengthwise, then in half again, and then in half yet again. This should yield 8 wedges per potato.

3. Place the wedges in a large bowl and toss them with the oil.

4. In a small bowl, combine the nutritional yeast, paprika, garlic powder, onion powder, salt and pepper. Dust this seasoning mixture evenly over the potato wedges as you toss them.

5. Spread the seasoned wedges out evenly in a single layer on the parchment and bake for 25 minutes. Turn them over and bake for another 20 minutes, until well browned and crispy.

6. Transfer the wedges to a platter and drizzle with warmed cheese sauce or serve the sauce on the side for dunking. Garnish with chives.

Ingredients for cheese sauce:

1 1/4 cups plain unsweetened soymilk

1/4 cup neutral oil

3 Tbsp. tapioca flour

2 Tbsp. nutritional yeast

1 Tbsp. mellow white miso paste

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. prepared mustard

2 tsp. cider vinegar

1/4 tsp. salt

Directions for cheese sauce:

1. In a small saucepan, vigorously whisk the ingredients together until smooth. Cook and whisk over medium low heat until the sauce begins to curdle and thicken.

2. Continue whisking quickly until the sauce becomes very thick, smooth and glossy.

3. Spoon the sauce over the potato wedges or serve separately for dunking.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at

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