Bacon Cheese Potato Wedges on the Griddle (with Homemade Ranch Dressing)
These easy potato wedges on the griddle are similar to thick-cut bacon cheese fries. Top these griddle potatoes with your favorite cheese and toppings, and whip up the simple homemade ranch dressing as a dipping sauce, and you've got an awesome griddle appetizer!
Servings: 3 people
Ingredients
- 3 medium russet potatoes washed and cut into 6 long spears each
- 1 tbsp corn starch
- seasoned salt or your favorite fry seasoning
- 8 oz sharp cheddar cheese freshly grated
- 8 oz bacon chopped
- 1-2 chopped green onions for garnish
For the Ranch Dressing:
- ½ cup buttermilk
- ¾ cup full-fat sour cream
- ½ cup mayonnaise
- 1 tsp garlic powder
- 1 tsp dried dill weed
- 1 tsp onion powder
- 1 tsp lemon juice
- ½ tsp dried parsley
- ¼-½ tsp salt
- fresh cracked black pepper
- 2 tbsp prepared horseradish optional
Instructions
- Add all ranch dressing ingredients to a medium bowl. Mix well. Cover and refrigerate for at least 2 hours.
- Parboil potato wedges. Right before potatoes are fork tender, remove them from the water and transfer them to a baking sheet with a wire cooling rack to cool and dry.
- Preheat griddle on low until it reaches about 375 degrees F.
- Cook the chopped bacon on the griddle until it is crispy and done to your liking. Then transfer to a paper towel to drain. Set to the side.
- When potato wedges are cooled and dried, add them to a large bowl. Sprinkle with 1 tablespoon of cornstarch and toss to coat. Then sprinkle with seasoned salt and/or your favorite french fry seasoning. Toss to coat.
- Use your spatula to spread the leftover bacon grease around the griddle surface. Add about 1 tablespoon of your favorite cooking oil to the bacon grease if necessary. Place the potato wedges down on the griddle not touching, so that the first flesh side is in contact with the griddle surface. Allow to cook on the first side for about 8-12 minutes, or until the first side is golden brown and crispy.
- Flip potato wedges to the next flesh side and immediately sprinkle with more seasoned salt or fry seasoning. Continue to cook on the second side until potatoes are golden brown and crispy, about 6-8 minutes. Taste for doneness and seasoning.
- Move the potato wedges together on the griddle and sprinkle on shredded cheese and cooked bacon. Place a melting dome over the potatoes so the cheese will melt. *If needed, squirt a small amount of water around the outside of the potatoes to create steam, and then dome them to help speed up the melting process.
- When cheese is melted, transfer the bacon cheese potato wedges to a serving plate. Sprinkle with chopped green onions. Serve warm with ranch dressing for dipping.
Notes
- Feel free to add your favorite cheese fry toppings like diced jalapeños, sour cream, hot sauce, etc.