- Toss the potato wedges with olive oil, dried basil, paprika, cayenne, pepper, and salt in a large ziplock bag.
- Use tongs to place the potato wedges in a single layer with skin side facing down on a foil-lined baking tray.
- Bake the potato wedges at 400 F for 45 minutes.
- Take the baking tray out of the oven. Rotate the potato wedges so that they are laying on their sides, with little or no gap between adjacent wedges. Sprinkle cheddar cheese over them. Return them to the oven and bake until the cheddar cheese melts, about a few minutes.
NOTES & TIPS
Cutting Potato Wedges. You’ll want to cut each potato into eighths. Start with a Russet potato, any size, and scrub the skin clean. Slice it in half. Take each half and slice it in half again. Now you’re left with quarters. Take each quarter and slice it in half again, taking care to slice through the center so that they are left with a wedge shape. You should end up with 8 wedges per potato. Seasoning Potato Wedges. My favorite method is using a large ziplock bag. Throw the potato wedges into the ziplock bag, and toss in your seasonings like spices and herbs along with olive oil. Then reseal the ziplock bag, and give it a good toss until the ingredients are well-mixed.