Potato Wedges with Crumbled Bacon and Blue Cheese

Cuisinart original

Top these with a fried egg for the ultimate breakfast.


Makes 3 to 4 servings


  • 5 slices bacon
  • 1 pound russet potatoes, scrubbed
  • Olive oil, for spraying
  • ½ teaspoon kosher salt
  • 3 tablespoons crumbled blue cheese

Nutritional information


Nutritional information per serving (based on 4 servings): Calories 208 (45% from fat) • carb. 20g • pro. 9g • fat 1g • sat. fat 4g • chol. 23mg sod. 764mg • calc. 42mg • fiber 1g



1. Place the AirFryer Basket onto the Baking Pan.Put bacon slices into the basket.Put the assembled pan into Rack Position 2.

Set to AirFry at 400°F for 10 minutes.Cook until bacon is browned and crispy.Reserve.

2. While bacon is airfrying, slice potatoes into eighths.When bacon is ready, transfer to a serving plate.

3. Put potato wedges into the basket.Spray evenly with oil.Sprinkle with salt and toss.Spread into a single layer.

4. Put the assembled pan into Rack Position 2.  Set to AirFry at 400°F for 15 minutes, and cook until potatoes are golden and crispy.While potatoes are airfrying, crumble bacon.

5. Once potatoes are done, sprinkle with bacon and crumbled blue cheese.Bake at 400°F for 2 minutes, or until cheese is slightly melted.Serve immediately.