Loaded Potato Wedges

Football season is here and I wanted to experiment with a favorite type of food most likely served at sports bars around the country: Loaded Potato Skins. I’m actually not a big fan of potato skins, but I am a fan of potato wedges and cheese fries. I thought…hmmm…what if I made loaded potato wedges that combines two favorite potato styles that I love!

I found this great recipe for garlic potato wedges here at The Purple Foodie blog.   I used this recipe for a basis of this great dish!  These potato wedges are delightful by themselves too!  I changed the recipe a little, I ususally change recipes to suit my own tastes, to use organic ingredients, and to make dishes soy-free.  I have food allergies and have to make mostly everything from scratch.   I always look for organic and non-gmo versions of ingredients in all of my recipes.

8 smashed garlic cloves

6 tablespoon of Extra Virgin Olive oil

5 organic potatoes, washed and cut into wedges

2 tablespoons of non-gmo cornstarch

1 1/2 teaspoons of sea salt

1/2 teaspoon of black pepper

1/2 teaspoon of garlic powder

1/4 teaspoon of cayenne pepper

1/2 tablespoon Simply Organic Ranch Dressing Mix

2 oz monteray jack cheese

2 oz colby jack cheese

4 slices of pork bacon, farm fresh pastured piggies with no antibiotics or hormones

Homemade Ranch for dipping or Organic sour cream and chives

Green Onions for garnish if desired (I didn’t have any on hand today, but I’m sure it would have tasted great!)

1.  Smash garlic cloves, remove skins.  Put the olive oil in a small saucepan with the garlic and heat to a slow simmer.  Turn off the heat and let it marinate.

2. Place the bacon on a baking sheet and put into a cold oven.  Heat the oven to 350 degrees.  Flip the bacon after 10 minutes and cook 10 more minutes.  Depending on the thickness of the bacon, it may not need this long in the oven.  Please keep an eye on it so it doesn’t burn or get too crispy.  Let the bacon cool and then crumble into bits.

3. While the bacon cooks, fill a large pot halfway with water and bring to a boil.  Gently place the potatoes in the water and boil for 5 minutes.  Drain the potatoes and dry them on paper or cloth towels.

4.  Mix the cornstarch, sea salt, pepper, garlic powder, cayenne pepper, and ranch mix.

5.  Take 5 tablespoons of garlic oil and place on a baking sheet, you can use the same sheet you cooked the bacon on and you can use the oil from the bacon plus the garlic oil.  Don’t use more than 5 tablespoons oil total!  Place the potatoes on the baking sheet and toss in the oil.

6. Sprinkle the dry season mix over the potatoes and mix well but be gentle not to break the potatoes.  You will probably need to use your hands!  Don’t be afraid to get a little messy while cooking.

7.  Bake for 30 minutes on 440 degrees.  Turn the potatoes halfway through baking to get crispy all over.  Remove potatoes and place in a glass dish, cover with the shredded cheese and crumbled bacon.  Broil for 5 minutes or until cheese is melted and bubbly.

8.  Serve the potatoes with sour cream and chives or ranch dressing.  Sprinkle with chopped green onions on top, if desired.

I use the Simply Organic ranch mix with the grassfed buttermilk and a soy-free mayo.

I have made ranch with my own seasonings before too, but the organic mix is just as good and so easy!  Enjoy and try not to eat all of it by yourself!  These are very addicting and I found it hard to stop!  The cayenne pepper gives a nice kick but if you are serving this to kids or someone that doesn’t like spicy, omit the cayenne pepper.