I’m just going to throw this out there…. these Tex-Mex Potato Wedges are epic. So epic I’ve included a ridiculous amount of food porn! They are over the top delicious and possibly one of my all time favorite food creations. These potatoes do take a little bit more time to put together then your average baked potato wedge recipe but they are soooooo worth it in the end!
Here are the steps to making these amazingly cheesy and delicious wedges:
I’ve said this before and I will say it again… the key to the perfect oven baked potato wedges is boiling your potatoes before you bake them. This ensures you are going to get a really nice fluffy inside with a super crispy outside. Essentially that is what the perfect wedge is to me! The other important part of this recipe is seasoning the potatoes correctly. I’ve included the spices that I used, which are pretty standard tex-mex spices.
My secret weapon when it comes to the perfect looking potato wedges is paprika. You want color on your potatoes and paprika is going to do that for you. Although this recipe already has chili powder in it, I still sprinkled extra paprika on the potatoes just to bump up the food porn appeal! One last thing to note about the spices… measure your cumin people! Too much cumin will ruin these potatoes so I wouldn’t recommend going over 1/4 tsp.
As for the toppings, the sky is the limit! I topped mine with sour cream (which I consider essential), avocado, and fresh tomatoes. Of course we needed to throw in some fresh produce to combat all of the cheese!
Hand modeling jobs… here’s my audition! Come on… you know you want these beautiful un-manicured hands for your next job! 🙂
18
Tex-Mex Potato Wedges
By Published: July 23, 2014
- Yield: 4-5 Servings
- Prep: 15 mins
- Cook: 60 mins
- Ready In: 1 hr 25 mins
Cheese, black beans, spices, more cheese, sour cream, avocado... need I say more??
Ingredients
- 6-7 large yellow potatoes
- 1 Tbsp extra virgin olive oil
- 1 tsp adobo seasoning I use Frontier Brand, which is different then Goya!
- 1/4 tsp kosher salt
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 can black beans
- 1 diced bell pepper Red, orange, or yellow
- 1/2 shallot or red onion
- 4 ounces queso fresco cheese
- 2 ounces freshly grated cheddar cheese
- 1/2 avocado optional topping
- 1 tomato optional topping
- sour cream optional topping
Instructions
- Wash potatoes and cut into large wedges. Place wedges in a pot of cold water, season with salt, and put on stovetop over high heat and allow to come to a boil. Boil for about 10 minutes, or just until your potatoes are slightly tender. Over boiling your potatoes will cause them to loose shape, and you don't want that to happen.
- Strain water from potatoes and turn out onto a sheet tray. Season potatoes with adobo, salt, chili powder, cumin, and paprika. Drizzle olive oil over potatoes and mix around to evenly coat potatoes with spices. Bake at 375 degrees for about 40 minutes or until potatoes are slightly browned.
- While potatoes are cooking combine beans, chopped bell pepper, and shallot. You may sprinkle extra adobo, chili powder, and cumin on beans if desired (I did).
- Transfer potatoes to glass baking dish or skillet. Arrange potatoes as desired. Top with beans, queso fresco, and cheddar cheese. Put under broiler until cheese is melted and ever so slightly browned. It doesn't take long so keep an eye on them!
- Top potatoes with optional toppings (avocado, tomato, sour cream, more cheese, etc.) and serve.
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