Loaded Mexican Potato Wedges with grilled corn
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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 Time10 mins
Cook Time40 mins
Soaking Time30 mins
Course: Main Dish
Cuisine: American
Keyword: how to make loaded fries, meatless monday recipe, vegetarian dinner idea
Servings: 4
Calories: 354kcal
Author: Julie Clark

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 400ยบ 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

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