Solo Cooking God's Cheese Wedge Potatoes

Name: Solo Cooking God's Cheese Wedge Potatoes
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 potatoes; 1 tbsp butter; 1/2 tbsp minced garlic; 1/2 onion; 4 slices of cheese; 3 tbsp milk; Cooking oil, generous amount; A pinch of parsley powder

A delightful snack of crispy roasted wedge potatoes coated in rich butter aroma, served with a thick, rich homemade cheese sauce infused with the subtle fragrance of onion and garlic.

🙋 Recommended for

⭐ Those who want to enjoy a pub-style gourmet potato fry snack easily at home.
⭐ Those who want to make a thick and richly flavored cheese sauce using sliced cheese.
⭐ Those looking to make delicious finger food with minimal cooking steps and no risk of failure.

20 min Difficulty Normal drinking snack

Main ingredients 🥩

PotatoesButterMinced garlicOnionSliced cheeseMilk

Tags 🏷️

Super easy Beer snack Kid's snack

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

3 potatoes
1 tbsp butter
1/2 tbsp minced garlic
1/2 onion
4 slices of cheese
3 tbsp milk
Cooking oil, generous amount
A pinch of parsley powder

Recipe 🍳

Wash the potatoes under running water, peel them, and cut them into wedge shapes of uniform size.
Place the cut potatoes in a bowl, fill it with water, and let them soak for about 10 minutes to remove excess surface starch.
Drain the soaked potatoes and place them on a kitchen towel to thoroughly dry the surface.
Add a generous amount of cooking oil to a pan, enough to shallow-fry, add the potatoes, cover with a lid, and fry over high heat as if deep-frying.
When the potatoes turn golden brown on the surface, add the butter, swirl the pan to coat with the savory flavor, then remove them and let cool slightly.
In a new pan, add a little oil, then sauté 1/2 tbsp minced garlic and 1/2 finely chopped onion over medium heat without burning to release aroma.
When the onion becomes translucent, reduce to low heat, add 4 slices of cheese and 3 tbsp milk, and stir until the cheese melts smoothly without forming lumps.
When the cheese sauce reaches a thick consistency, turn off the heat. You can adjust the thickness by adding more milk to your preference.
Place the crispy wedge potatoes on a plate, pour the warm cheese sauce evenly over them, and sprinkle with parsley powder to finish.

Cut potatoes into wedges, soak in water for 10 minutes to remove starch, and dry thoroughly.
In a pan with plenty of oil, fry the potatoes covered until crispy, then add butter at the end to enhance flavor.
Sauté minced garlic and onion, then add cheese and milk to make a thick sauce and pour over the potatoes.

Cooking tips 💡

When cooking the potatoes, covering the pan traps heat and moisture, allowing the thick wedges to cook through quickly.
Garlic and onion burn easily over high heat and turn bitter, so be sure to sauté them gently over medium-low heat to bring out their soft sweetness.
If the richness becomes too much towards the end, pair it with some tangy ketchup for dipping — it's a fantastic combination.

Shop ingredients on Coupang(Ad)

Potatoes Butter Minced garlic Onion Sliced cheese Milk

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