0 from 12 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Soaking Time
30 mins
Servings: 4
Calories: 354 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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 1/4 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 Information
Calories
354kcal
(18%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
20mg
(7%)
Sodium
1407mg
(59%)
Potassium
818mg
(23%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
368IU
(7%)
Vitamin C
22mg
(24%)
Calcium
128mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 354
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 20mg | 7% |
| Sodium | 1407mg | 59% |
| Potassium | 818mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 22mg | 24% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.