Mexican Potato Wedges Food

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 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

SPICY BAKED POTATO WEDGES

Steps:

• Preheat oven to 400 degrees. Cover a large baking sheet with aluminum foil.
• Rinse and scrub potatoes. Cut into wedges, approximately 6-8 wedges for each potato.
• Mix chili powder through sugar in a small bowl.
• In a large mixing bowl, toss potato wedges with vegetable oil. When fully coated, toss with spice mixture.
• Pour into a single layer to baking sheet. Bake for 15 minutes. Remove, flip and return to oven for 15 minutes.
• Remove and serve with spicy ketchup.
• If you've tried this recipe, come back and let us know how it was!

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.

POTATO WEDGES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.

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 POTATOES

Steps:

• Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
• Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.