Mexican Spicy 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.

GINA'S SPICY POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
• Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
• Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

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 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 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.

SPICED POTATO WEDGES

Steps:

• Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.
• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.
• In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.

SPICY POTATO WEDGES

Steps:

• Preheat oven to 425 degrees.
• Combine potatoes and oil in a large bowl or plastic bag, tossing well to coat.
• Combine salt, garlic powder, and red pepper in a small bowl.
• Sprinkle salt mixture over potatoes, tossing well to coat.
• Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray.
• Bake at 425 degrees for 25 minutes. Turn potato wedges over, and rotate pans; baking an additional 20 minutes or until golden brown.

SPICY POTATO WEDGES

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.

SPICY POTATO WEDGES

Steps:

• Combine all ingredients in a medium bowl - toss potatoes well to coat. Arrange on a single layer onto stoneware for best results.
• Bake at 400F for 45 minutes or until potatoes are tender and golden.

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 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.