Mexican Potato Wedges Recipes

LOADED MEXICAN POTATO WEDGES

Steps:

• Cut each potato in half. Then cut each half in half. Keep doing this until you have 8 potato wedges (or make the wedges as big as you'd like).
• Dissolve the sugar in a large bowl of warm water.
• Place the potatoes in the sugar water and allow them to soak for about 30 minutes (or at least 15 minutes).
• Rinse the potatoes well and dry them.
• Preheat the oven to 400º Fahrenheit.
• Place the potato wedges in a large bowl.
• Drizzle the oil and sprinkle the seasonings over the top.
• Toss the potatoes in the oil to coat well.
• Place the potato wedges in a single layer (not touchinon a baking sheet. (Line the baking sheet with parchment paper first for easy cleanup and to help the potatoes not stick.
• Bake the potatoes for 20 minutes, then turn the potatoes to brown the other side.
• Cook for an additional 10-20 minutes or until the potatoes are done. The exact timing will depend on how thick the potato wedges are. Watch them closely!
• If you'd like the potatoes a little browner, place them under the broiler on low for 3-5 minutes. Watch them closely as food under the broiler can burn quickly.
• Separate the potatoes into serving sizes or you can keep them all on a big baking sheet.
• Top the potatoes with grilled corn, queso fresco (or cotija cheese), sour cream, hot sauce and fresh cilantro.
• Optional: You can add a squeeze of fresh lime juice if you'd like.

LOADED MEXICAN POTATO WEDGES

Steps:

• Preheat oven to 400 degrees. Cut Potatoes into wedges. Spray a foil lined pan with cooking spray and spread out potatoes. Spray top of potatoes with cooking spray as well, and season with salt and pepper. Bake for 30 minutes. Remove from oven, turn over potatoes and bake for about another 15 minutes. While potatoes are baking, brown ground beef and add taco seasoning following the instructions on the packet. When potatoes are finished cooking, remove from oven and sprinkle half of the ground beef onto wedges. Cover generously with cheese and place back in oven for 4-5 minutes, or until cheese is melted. Add toppings and serve with dipping sauces.

LOADED MEXICAN POTATO WEDGES

Steps:

• Preheat an oven to 200oc, add 1/2 tbsp olive oil to a baking tray and pop in the oven to heat for 5 minutes
• Chop your potatoes into wedges (see above for guidance), rinse the potatoes and then pat dry
• Add the wedges to the heated baking tray, toss in the oil and season with salt and pepper. Bake for 30 minutes in the oven until golden, turning half way through
• Prepare the salsa by mixing all of the ingredients in a bowl and set aside
• Prepare the guacamole by mashing the avocados with the other guacamole ingredients and set aside
• To make the black beans, add a tsp of oil to a heated frying pan and fry the garlic until starting to turn golden
• Add to the pan the rest of the black bean ingredients and mash with the back of the spoon to break down the beans. Fry for 5 - 8 minutes until it starts to come together and add 2 - 3 tbsp of water to loosen as needed (as you'll find the cooking process dries out the mixture)
• Layer the cooked potato wedges on a tray and top with spoonfuls of the guacamole, black beans and salsa before finally topping with spoonfuls of the vegan sour cream/yoghurt

MEXICAN SPICY POTATO WEDGES

Steps:

• preheat the oven to 190ºC (170ºC for fan assisted ovens), gas mark 5. Cut each potato into thick wedges. Chuck in a large bowl with the oil and turn to coat.
• Throw them onto a large tray and sprinkle over the Old El Paso Seasoning Mix for Mexican Wedges. Cook for 20-25 minutes turning occasionally until tender.

MEXICAN POTATO WEDGES

Steps:

• Cut the potato into 4 wedges. Sprinkle with mild chilli powder and microwave on High for about 5 mins until cooked. Meanwhile, stir in the mixed pulses with more spice powder and the garlic clove, then heat in microwave on High for 2 mins. Spoon over the potatoes and serve with low-fat soft cheese.

OVEN FRESH SEASONED POTATO WEDGES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

AIR FRYER SPANISH POTATO WEDGES

Steps:

• Cut potatoes into 8 equal wedges, keeping them under 5 inches long to avoid breaking.
• Place potato wedges in a bowl with hot tap water and soak for about 10 minutes. Remove potatoes from the water, rinse, and pat dry with a paper towel.
• Preheat an air fryer to 375 degrees F (190 degrees C). Spray the air fryer basket with cooking oil spray.
• Add potatoes to a large bowl and drizzle with oil. Combine chili powder, cumin, paprika, coriander, garlic powder, and cinnamon in a bowl and sprinkle over potatoes; toss well. Transfer potatoes to the air fryer basket without overcrowding. Cook in 2 batches if necessary.
• Air fry for 10 minutes. Open air fryer and use tongs to carefully flip the wedges. Cook until crispy and golden brown, 10 to 15 minutes more. Season with salt and serve immediately.