Perfect Crispy Garlic Cheese Potatoes (No Fry!)

Ingredients

• potato wedges
• 1 tsp salt
• olive oil
• grated parmesan
• cornstarch
• oregano
• red pepper powder
• pinch of salt
• minced garlic
• breadcrumbs
• 40 g cheddar cheese
• 5 g butter
• 2 1/2 tsp milk
• 1 teaspoon Sriracha sauce

Method

1. Submerge the raw potato wedges in a bowl of hot water with 1 tsp salt and let sit for exactly 20 minutes.
2. Drain the wedges and pat them completely dry with paper towels.
3. Transfer the wedges to a plastic bag and pour in olive oil; seal and shake vigorously.
4. Add grated parmesan, cornstarch, oregano, red pepper powder, a pinch of salt, and minced garlic into the bag; seal and shake to coat the wedges with the mixture.
5. Add breadcrumbs to the bag and gently shake to coat the wedges with a thick layer of oil, cheese, and breadcrumbs.
6. Arrange the coated wedges onto a parchment-lined baking sheet, ensuring they do not touch each other.
7. Preheat oven to 365°F and roast the wedges for 40 to 50 minutes until golden brown and crispy.
8. While roasting, prepare the cheese sauce by combining 40 g cheddar cheese, 5 g butter, and 2 1/2 tsp milk in a microwave-safe bowl.
9. Microwave the cheese mixture for 30 seconds, then whisk into a silky consistency.
10. Stir in 1 teaspoon Sriracha sauce for flavor.
11. Remove the roasted wedges from the oven and serve with the cheese sauce.