Side Dishes
This copycat recipe for Cooper’s Hawk Betty’s Potatoes brings that iconic vinegar-kissed crunch and gooey centers straight to your kitchen. The secret lies in baking potato wedges until crispy, then finishing with a tangy vinegar-butter glaze that cuts through the richness of crispy bacon and melted cheese.
I've perfected this copycat recipe over years of testing, ensuring every bite delivers that satisfying contrast of textures and flavors.
This dish starts with thick-cut potato wedges that bake until golden and crispy on the outside while staying tender inside—a balance that takes patience and precise timing. The key technique is baking them at high heat for the first 20 minutes, then lowering the temperature to finish cooking evenly.
Meanwhile, crispy bacon adds smoky depth, and sharp cheddar melts into gooey perfection, creating that irresistible pull-apart texture.
What makes this recipe truly special is the vinegar-butter glaze, which adds a bright, tangy finish that elevates every component. The combination of crispy potatoes, smoky bacon, and melty cheese creates a dish that's hearty enough for a main course but simple enough for a side.
Once you try this copycat version, you'll never settle for anything less than restaurant-quality Betty's Potatoes at home.
Serve this dish with a side of coleslaw or a fresh salad to round out the meal. The crispy, cheesy, vinegar-kissed potatoes are sure to become a family favorite—just like at Cooper's Hawk. Let's get started on recreating this classic dish in your own kitchen.
Ingredients for cooper's hawk betty's potatoes copycat
These crispy, cheesy, vinegar-kissed potatoes need just 11 ingredients for restaurant-quality flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Cut into 1.5-inch wedges |
| Thick-Cut Bacon 🥓 | 8 oz | Cut into 1-inch pieces |
| Sharp White Cheddar Cheese 🧀 | 1 cup | Shredded, 2-year aged preferred |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for richness |
| White Vinegar 💧 | ¼ cup | Distilled, not apple cider |
| Olive Oil 🫒 | 2 tbsp | For tossing potatoes |
| Kosher Salt 🧂 | 1 ½ tsp | Divided usage |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For seasoning potatoes |
| Dried Parsley 🌿 | 1 tbsp | For garnish, chopped |
| Vegetable Oil 🫒 | 1 tbsp | For baking tray |
The potatoes are everything here. Russets are the gold standard—Idaho-grown if you can find them. I grab mine from Costco when they're on sale, but any grocery store carries them. Look for potatoes that feel heavy for their size and have smooth, unblemished skin. Cut them into 1.5-inch wedges—too small and they'll burn before cooking through. The bacon? Thick-cut from Oscar Mayer or Applegate gives the best crisp. Skip the pre-cooked bacon bits—they're a flavor crime for this dish.
No thick-cut bacon? Regular bacon cut into 1-inch pieces works, but it'll crisp faster—watch it like a hawk. Running short on sharp cheddar? Pepper Jack or Monterey Jack both work, but the sharpness is key. The vinegar matters too—distilled white vinegar is the standard, but apple cider vinegar adds a nice fruity note if you're feeling adventurous. For the butter, full-fat is non-negotiable. The olive oil should be light—not extra-virgin—so it doesn't overpower the potatoes. And that garlic powder? Freshly toasted in a dry pan for 30 seconds makes all the difference.
These potatoes reheat beautifully—just 5 minutes at 350°F until crispy again. They're even better the next day once all the flavors meld. Store leftovers in an airtight container for up to 4 days, but honestly, they won't last that long. I always make a double batch—one for dinner, one for lunch the next day. The vinegar glaze keeps for 1 week in the fridge if you make it ahead, but I prefer fresher glaze for maximum tang.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—just slice the potatoes, fry the bacon, and toss everything together. No chopping, no fuss, just done.
- Crispy-Creamy Obsession: That white vinegar kick? It’s the secret. The potatoes get this perfect golden crust while staying fluffy inside—like a hug from a Southern grandma.
- Leftover Goldmine: Between us, these potatoes taste better the next day. I make a double batch on Sundays and reheat slices straight from the fridge—crispy edges intact.
- Budget Feast: Thick-cut bacon and sharp cheddar might sound fancy, but they stretch far. A single pack of bacon covers two servings, and the potatoes? Just a few bucks at the store.
Step-by-step instructions for cooper's hawk betty's potatoes
Here's how to recreate that legendary vinegar-kissed crunch with melty cheddar centers at home.
Parboil the Potato Wedges
Preheat your oven to 425°F while you prepare the potatoes. Cut the 2.5 lb russet potatoes into 1.5-inch wedges—leave the skin on for texture. In a large pot, cover the wedges with cold water and add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer for 8-10 minutes until the potatoes are slightly tender when pierced with a fork but still firm.
Drain the potatoes in a colander and return them to the pot. Let them steam-dry for 2 minutes—this step prevents soggy potatoes later. While they're still hot, transfer them to a large bowl and toss gently with 2 tablespoons olive oil until evenly coated. This creates a crispy exterior without making them greasy.
Cook the Bacon and Prepare the Cheese
In a large oven-safe skillet, cook the 8 oz thick-cut bacon over medium heat until crispy and the fat has rendered out (8-10 minutes). Remove the bacon with a slotted spoon and set aside on paper towels to drain, leaving the fat in the skillet. This bacon fat is pure flavor gold for your potatoes.
While the bacon cooks, shred the 1 cup sharp white cheddar cheese using a box grater. For best results, use cheese that's been aged at least 2 years—it melts smoother and has more complex flavor. In a small bowl, whisk together the 0.5 cup melted unsalted butter and 0.25 cup white vinegar until fully combined. This tangy butter mixture is what gives these potatoes their signature vinegar-kissed crunch.
Assemble and Bake the Potatoes
Pour the bacon fat from the skillet into the bowl with the olive oil-coated potatoes. Add the shredded cheese, 0.5 teaspoon garlic powder, and 0.5 teaspoon ground black pepper, then toss everything together until the cheese is evenly distributed. The mixture should look dry but clumpy—this ensures proper browning.
Transfer the potatoes to the skillet with the bacon (discard the paper towels). Spread them out in an even layer, making sure the cheese is facing up. Bake in the preheated 425°F oven for 25-30 minutes, stirring once halfway through, until the potatoes are deep golden brown and the cheese is fully melted and bubbly.
Finish with Crispy Bacon and Fresh Garnish
Remove the skillet from the oven and let the potatoes rest for 2-3 minutes. Crumble the crispy bacon over the top and drizzle with the butter-vinegar mixture you prepared earlier. The acidity cuts through the richness of the cheese, creating that perfect balance of flavors.
Sprinkle with 1 tablespoon chopped dried parsley for a pop of color and freshness. Serve immediately while the potatoes are hot—each bite should deliver crispy edges, melty cheese, and that signature tangy crunch. These potatoes are best enjoyed straight from the oven when the cheese is still gooey and the bacon is perfectly crisp.
Pro Tips For Making Cooper'S Hawk Betty'S Potatoes Copycat
- CUT POTATOES UNIFORM: Grab a knife and slice those Russets into even ½-inch chunks—no thicker, no thinner. I learned this the hard way when my first batch had some pieces undercooked and others mushy. A mandoline helps if you’re impatient (or just hate chopping), but a steady hand works too.
- CRISP THE BACON FIRST: Cook the thick-cut bacon until it’s deep crispy—no half-chewed, greasy bits. Drain on paper towels, then crumble it right over the potatoes while they’re still hot. This keeps the dish from turning into a soggy mess, and the flavor? Unmatched.
- SALT THE POTATOES BEFORE BAKE: Toss the sliced Russets with salt before mixing in butter and cheese. The salt draws out moisture, which means fluffier potatoes and less of that sad, dense texture. Trust me, your taste buds will notice the difference.
- VINEGAR AFTER, NOT BEFORE: Drizzle the white vinegar after the potatoes come out of the oven, not before baking. It brightens the flavors without making the cheese taste sharp or the bacon bitter—like a little zing at the end. (Yes, even if it sounds counterintuitive.)
Flavor customization for this recipe
Spicy Kick Addition
For heat lovers, add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Frank's RedHot) to the vinegar-butter glaze before drizzling. The acidity in the vinegar enhances the heat beautifully.
I like to add it right before serving so the spice doesn't lose its punch from the oven's heat. 🌶️
Smoky BBQ Twist
Swap the vinegar for ¼ cup BBQ sauce (I recommend Sweet Baby Ray's Original) mixed with ¼ cup melted butter. Toss the baked potatoes in this smoky-sweet glaze and top with extra crispy bacon.
This version works amazingly as a side for pulled pork or grilled chicken. The smoky depth complements the cheesy potatoes perfectly.
Herb-Infused Variations
Brighten the dish with fresh herbs. Toss the potatoes with 1 tablespoon chopped fresh rosemary or thyme before baking for an earthy aroma. After baking, drizzle with a glaze made from 2 tablespoons melted butter, 1 tablespoon lemon juice, and 1 teaspoon honey.
This herbaceous twist adds complexity that pairs wonderfully with grilled meats.
Cheesy Upgrade Options
For extra decadence, mix the sharp cheddar with ¼ cup cream cheese before shredding. The cream cheese adds a velvety texture that contrasts with the crispy potatoes.
Alternatively, sprinkle ¼ cup grated Parmesan on top after baking for a nutty, umami boost. Both upgrades take the dish to next-level comfort food territory.
Sweet & Tangy Glaze
Create a sweet-tangy glaze by combining ¼ cup honey with ¼ cup apple cider vinegar and 2 tablespoons melted butter. Drizzle this over the baked potatoes and top with a sprinkle of crushed pecans for crunch.
This version works brilliantly as a side for ham or turkey, offering a festive flavor profile that's perfect for holidays.
Protein-Packed Additions
Turn these into a full meal by adding ½ cup cooked sausage crumbles or diced pulled chicken to the potatoes before baking. For a vegetarian option, stir in ½ cup black beans with ½ teaspoon cumin and ½ teaspoon smoked paprika.
These additions make the dish heartier while keeping the signature crispy-cheesy texture intact.
Nutrition facts
Frequently asked questions
Why do the potatoes need to parboil before baking?
Parboiling creates a head start for even cooking—it softens the potatoes slightly so they cook through without burning on the outside. The steam-drying step after draining removes excess moisture, which is key for achieving that signature crispy exterior. Skipping this step often results in soggy potatoes or uneven doneness.
Can I use sweet potatoes instead of russets?
While possible, russet potatoes are ideal because their low moisture content and starchy composition create the perfect crispy texture. Sweet potatoes will work, but they'll be denser and less crispy. If you must use them, increase the baking time by 5-10 minutes and add an extra 1 tablespoon of oil to help with browning.
What's the secret to getting the cheese perfectly melty?
The cheese needs to be shredded fresh (not pre-shredded) and aged for at least 2 years for the best melt. Tossing it with the potatoes while they're still hot from parboiling helps distribute it evenly. Bake until the cheese is bubbly and golden—this ensures that gooey center. If your cheese isn't melting well, try mixing in 1 tablespoon of cream cheese with the shredded cheddar.
How can I make these ahead of time?
These potatoes reheat beautifully! Store leftovers in an airtight container for up to 4 days. To reheat, spread them on a baking sheet and bake at 350°F for 5-7 minutes until crispy again. For the best results, make the vinegar-butter glaze fresh before serving. The glaze adds brightness that's best enjoyed immediately.
What's the best way to serve these potatoes?
These potatoes are versatile! Serve them as a hearty side with grilled meats, burgers, or steaks. For a complete meal, add a protein like pulled chicken or sausage. They also work well as a main course with a fresh salad or coleslaw. The crispy, cheesy, vinegar-kissed flavor pairs perfectly with anything from BBQ to tangy dressings.