Julie Clark
Posted: Updated:
Loaded Mexican Potato Wedges
This post may contain affiliate links. Read our disclosure policy.
If you’re looking for a new way to serve potatoes, try these Loaded Mexican Potato Wedges. They make a great appetizer or side dish and have amazing flavor!
If you’re looking for a new way to serve up baked potatoes, try these crispy fried potatoes made Mexican style. If you like our Mexican street corn dip, you’ll love this too!
Loaded Mexican Potato Wedges
When potatoes are on the menu, I know I’ll always see smiles on my family’s faces. We also love Mexican food, so when we combine the two (as in these cheesy nacho potatoes), I’m filling ALL the love tanks!
What potatoes are best for baking?
How do you know which potatoes are best for the recipe your making? If you’re making fries, you’ll want to choose a good size Russet potato. Russets are a high starch potato that will be light and fluffy inside when baked. This makes for excellent potato wedges, steak fries or traditional fries.
How to Cut Potato Wedges
To cut potato wedges, you’re simply going to start by cutting a potato in half, then you’ll continue to cut each half in half until you end up with the size wedges you’d like. We usually end up with 8 wedges, but this will depend on the size potatoes you have.
If you have a handy apple slicer, you can also use it to wedge a potato. Find one here.
Do I have to soak potatoes before baking?
Soaking potatoes before baking pulls out some of the starch, resulting in a crispier potato wedge or fry. We highly recommend doing this step, but if you don’t have time, you can skip it.
How to Season Baked Potato Wedges
Once you’ve soaked the potatoes you’ll rinse them (rinsing off any extra starch), then dry them well.
Place the potatoes in the bowl and add:
- olive oil
- salt
- pepper
- garlic powder
- onion powder
We LOVE this combination of seasoning on fries. It fits so many different meals.
BUT….these are loaded MEXICAN potato wedges, which means you may want to add a teaspoon of cumin, adobo seasoning or even Tajin (the seasoning on Mexican street corn).
How Long to Bake Potato Wedges
The exact time for baking the Loaded Mexican Potato Wedges will depend on the size of the potato wedges. The important thing to remember is to turn the potato wedges part way through baking.
We bake our potatoes for 20 minutes, then turn them and bake for an additional 15-20 minutes or until they are as soft as we’d like.
**Pro Tip: If your potatoes aren’t as browned as you’d like them, simply place them under the broiler (on low heat) for 3-5 minutes. Watch them closely because they will brown quickly!**
Loaded Potato Wedges
After your potatoes are baked, place them in a skillet if you are looking for a pretty presentation, or you can separate them out onto plates. Pile them high with:
- Grilled Corn. Click here for our grilled corn recipe. It’s so, so good. This recipe is a great way to use up leftover grilled corn if you have any.
- Queso Fresco. You can find queso fresco in your local grocery store. It’s a young, soft cheese. These would also be delicious with crock pot queso.
- Sour Cream.
- Hot Sauce.
- Cilantro.
Serve the Loaded Mexican Potato Wedges with fresh lime wedges. It’s so pretty!
Other Potato Recipes
Loaded Mexican Potato Wedges
If you're looking for a new way to serve potatoes, try these Loaded Mexican Potato Wedges. They make a great appetizer or side dish and have amazing flavor!
Servings 4
Prep Time 10 minutes
Cook Time 40 minutes
Soaking Time 30 minutes
Ingredients
- 3 large Russet potatoes washed and dried
For soaking:
- warm water
- 1 tablespoon sugar
For cooking:
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
For topping:
- sour cream
- grilled corn (warmed)
- queso fresco or cotija cheese
- hot sauce
- cilantro
Instructions
Prepare the potatoes:
- 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.
Bake the potatoes:
- 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.
Top the potatoes:
- 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.
Notes
The calories shown are based on the this recipe serving 4, with 1 serving being ¼ of the potato wedges. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 354kcal | Carbohydrates: 42g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 1407mg | Potassium: 818mg | Fiber: 3g | Sugar: 7g | Vitamin A: 368IU | Vitamin C: 22mg | Calcium: 128mg | Iron: 2mg
How about if you use an air fryer?