Loaded Mexican Potato Wedges

Why You’ll Love This Recipe

• Crispy potato wedges with a smoky, spiced coating

• Loaded with toppings like cheese, beans, salsa, and sour cream

• Perfect for game days, parties, or casual dinners

• Easily customizable to suit your spice level and favorite toppings

• Vegetarian-friendly, but can be adapted for meat lovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large russet or Yukon gold potatoes

• Olive oil

• Paprika

• Ground cumin

• Chili powder

• Garlic powder

• Salt and black pepper

• Shredded cheddar or Mexican blend cheese

• Black beans (cooked or canned, rinsed and drained)

• Jalapeños (fresh or pickled, sliced)

• Salsa or pico de gallo

• Sour cream or Greek yogurt

• Fresh cilantro (chopped)

• Green onions (sliced)

Directions

1. Preheat your oven to 425°F (220°C).

2. Wash the potatoes well and cut them into thick wedges.

3. Toss the wedges in olive oil, paprika, cumin, chili powder, garlic powder, salt, and pepper until evenly coated.

4. Arrange the wedges on a baking sheet in a single layer. Bake for 35–40 minutes, flipping halfway, until golden and crispy.

5. Remove from the oven and sprinkle with shredded cheese. Return to the oven for 3–5 minutes until the cheese melts.

6. Top with black beans, jalapeños, salsa, sour cream, cilantro, and green onions.

7. Serve immediately while hot and crispy.

Servings and timing

This recipe serves 4 people as an appetizer or 2 as a main dish.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Add seasoned ground beef, or chicken for extra protein.

• Swap black beans for pinto beans or refried beans.

• Make it spicier with extra chili flakes or hot sauce.

• Use sweet potatoes instead of white potatoes for a unique twist.

• Add guacamole for an extra creamy topping.

Storage/Reheating

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 375°F (190°C) for 10–15 minutes until warmed through and crispy. Avoid microwaving, as it can make the potatoes soggy.

FAQs

Can I make these potato wedges in an air fryer?

Yes, you can cook the wedges in an air fryer at 400°F (200°C) for about 20–25 minutes, shaking the basket halfway through.

What type of potato works best for this recipe?

Russet potatoes are ideal because they bake up fluffy inside and crisp outside, but Yukon golds also work well.

Can I prepare the wedges ahead of time?

You can cut and season the wedges ahead of time, then refrigerate them for up to 24 hours before baking.

How do I make this recipe vegan?

Simply use a dairy-free cheese and swap the sour cream for a vegan alternative.

Can I freeze cooked potato wedges?

Yes, you can freeze the wedges before adding toppings. Reheat in the oven from frozen at 400°F (200°C) for about 20 minutes.

What’s the best cheese to use?

A Mexican blend is great for flavor and melting, but cheddar, Monterey Jack, or pepper jack are also excellent choices.

Can I make them less spicy?

Yes, simply reduce the chili powder and skip the jalapeños for a milder version.

How do I prevent soggy wedges?

Make sure to dry the potatoes well after washing, coat them evenly in oil, and avoid overcrowding the baking sheet.

Can I add meat to this recipe?

Absolutely—seasoned ground beef, shredded or chicken  make delicious additions.

Are these potato wedges gluten-free?

Yes, this recipe is naturally gluten-free as long as your seasonings and toppings are certified gluten-free.

Conclusion

Loaded Mexican Potato Wedges are the ultimate combination of crispy, cheesy, and spicy goodness. They’re versatile, easy to prepare, and guaranteed to be a hit whether served as a party appetizer, a fun family dinner, or a satisfying snack. With endless topping options, you can make them exactly how you like and enjoy a flavorful, comforting dish every time.

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