Cheesy Chicken & Potato Wedges
Ingredients
For the potatoes
- 3 large potatoes, cut into wedges
- 2 tbsp oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & black pepper
For the chicken
- 2 chicken breasts or thighs, diced
- 1 tbsp oil
- 1 tsp chili powder or paprika
- 1 tsp garlic powder
- Salt & pepper
Topping
- 1–2 cups shredded mozzarella or cheddar
- Spring onions or parsley
- Optional: jalapeños, chili flakes, ranch, garlic sauce
Method
1. Bake the wedges
Toss wedges with oil and seasonings.
Bake at:
- 220°C / 425°F
- for 35–40 minutes
Flip halfway until crispy and golden.
2. Cook the chicken
Pan-fry seasoned chicken until browned and fully cooked.
3. Assemble
Spread wedges on a tray or skillet.
Top with:
- cooked chicken
- lots of cheese
Bake another 5–8 minutes until melted and bubbly.
4. Finish
Add herbs, sauces, or extra chili flakes.
Serve hot.
Easy Variations
- Buffalo chicken version
- BBQ chicken + cheddar
- Peri peri style
- Add sautéed peppers and onions
- Use an air fryer for extra crispiness
