Nacho Baked Potato Wedges Recipe

I’m seriously diggin how these crispy potato wedges, all coated in spices, nacho cheese, tomatoes, and jalapenos, totally lifted my snack game and reminded me that good food and chill vibes can make any day a bit brighter.

I love my Nacho Baked Potato Wedges recipe becuz it’s packed with flavor and nutritional value. I use russet potatoes tossed in olive oil with garlic, onion and chili powders, then top them with nacho cheese sauce, diced tomatoes and sliced jalapenos for a perfect crunch and zesty bite.

Ingredients

• Russet Potatoes: They offer lots of carbs and fiber for energy while givin a hearty texture.
• Olive Oil: A drizzle of olive oil isnt heavy it makes wedges crisp and adds rich flavor.
• Garlic Powder: It adds a subtle zing to the potatoes even though its not overpowering.
• Nacho Cheese Sauce: This sauce drenches the wedges with creaminess, extra cheesy flavor and a salt kick.
• Diced Tomatoes: They balance the rich taste with a fresh, slightly sweet burst of flavor.
• Jalapenos: Sliced jalapenos bring a spicy kick thats fun and not too overpowering.
• Cilantro: Fresh cilantro sprinkles add a herbaceous note that lightens the richness of other flavours.

Ingredient Quantities

• 4 large russet potatoes, scrubbed and cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt or to taste
• 1/2 teaspoon fresh ground black pepper
• 1 cup nacho cheese sauce
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapenos
• 2 tablespoons chopped fresh cilantro (optional)

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, toss the potato wedges with the olive oil then add in the garlic powder, onion powder, chili powder, cumin, salt, and black pepper until all wedges are well coated.

3. Spread the wedges out in a single layer on the baking sheet making sure they aren’t too crowded.

4. Bake the wedges for about 35-40 minutes, flipping them halfway through so they cook evenly and get nice and crispy.

5. While the wedges are baking, warm up the nacho cheese sauce in a small saucepan or in the microwave.

6. When the wedges are done, take them out of the oven and let them cool for a couple minutes.

7. Drizzle the warm nacho cheese sauce over the wedges, making sure to cover as many as possible.

8. Top with the diced tomatoes and sliced jalapenos for that extra kick.

9. Finally, sprinkle chopped fresh cilantro over the top if you’re using it, then serve up these tasty nacho baked potato wedges right away. Enjoy!

Equipment Needed

1. Oven (preheated to 425°F so the wedges crisp nicely)
2. Baking sheet (lined with parchment paper to prevent sticking and ensure even cooking)
3. Large mixing bowl (for tossing the potato wedges with oil and spices)
4. Measuring spoons (to measure garlic powder, onion powder, chili powder, cumin, salt, and pepper correctly)
5. Tongs or spatula (to flip the potato wedges halfway through baking for even crisping)
6. Small saucepan or microwave-safe container (to warm up the nacho cheese sauce)
7. Knife (for dicing tomatoes and slicing jalapenos)
8. Cutting board (to safely prep the tomatoes, jalapenos, and if using, to chop fresh cilantro)

FAQ

• Q: How long should i bake these potato wedges? A: Bake them in a preheated 425°F oven for about 40-45 minutes, turning them halfway through so they come out evenly crispy.
• Q: Can i prepare the wedges ahead of time? A: Yup, you can cut and season them a few hours in advance, but for the best crispiness, bake ’em fresh.
• Q: Is it ok to use a different oil instead of olive oil? A: Sure thing, you can swap it with any neutral oil though it might change the flavor just a bit.
• Q: Can i add extra toppings besides the listed ones? A: Absolutely, feel free to throw on more diced tomatoes, jalapenos, or even a dash of sour cream if you’re feeling extra indulgent.
• Q: Do i need to parboil the potatoes before baking? A: Nope, there’s no need. Just scrub, cut, and toss with your oil and seasonings before baking.

Nacho Baked Potato Wedges Recipe Substitutions and Variations

• Instead of olive oil, you can try avocado oil or even canola oil if ya want a lighter flavor.
• If you don’t have garlic powder, use two minced garlic cloves instead, it gives a fresher kick.
• You can replace onion powder with about one tablespoon of finely chopped fresh onions. They work pretty well too.
• For chili powder, you might mix a bit of smoked paprika with a touch more cumin to get that similar spiciness.
• If you find fresh ground black pepper too strong, a milder pre-ground pepper works just fine without overpowering the dish.

Pro Tips

1. Try soaking your potato wedges in cold water for about 30 minutes before seasoning them. It helps leech out some extra starch so they roast up extra crispy in the oven.

2. Mix all the spices together in a little bowl first and then toss your potatoes in that mix. It makes sure they all get an even coating which means every bite is just as flavorful.

3. Don’t crowd the baking sheet. If they’re too close together, they end up steaming instead of roasting which can make them soggy. Spread them out good so they crisp up nice and evenly.

4. When warming the nacho cheese sauce, heat it until it’s really runny. Drizzle it over the wedges right when they’re out of the oven so they soak up all that cheesy goodness before it starts to set.