Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Nick Evans of Macheesmo whips up a seriously amped-up take on loaded potato wedges. Let the Super Bowl parties begin!
While you could eat these wedges as a meal or side dish, they are really an appetizer. (Having a few is delicious, but having half a sheet pan of them is a bit gluttonous!) If you’re hosting a party or a game day this weekend, put these delicious things on the menu! You won’t regret it.
Serves 4 to 6
2 pounds large new potatoes, cut into wedges
2 tablespoons olive oil
½ teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
1 teaspoon ground black pepper
½ cup sour cream
1 lime, juice only
Cheddar cheese, grated, to taste
Bacon, crispy and crumbled, to taste
Scallions or chives, chopped, to garnish
Preheat oven to 400°F. In a large bowl, toss potato wedges with olive oil, garlic powder, salt, and pepper. On a baking sheet lined with parchment paper, arrange potatoes, making sure they don’t overlap. Bake for 35 to 40 minutes, flipping halfway, until golden brown.
While the potatoes cook, add avocado, sour cream, lime juice, and a pinch of salt to a food processor. Pulse until well combined.
Once baked, rearrange potato wedges so that they now overlap slightly with one another. Top with grated cheese and bacon, and return to oven for 5 to 6 minutes, until the cheese is bubbling.
Drizzle with avocado sauce and chives or scallions, then serve hot!