Mexican potato wedges – en.Kung-Food

I’ve said it before, I’ll say it again and again. I could eat potatoes day and night, every day of the year and never get bored: so many varieties, they create a blank canvas to create many spud inspired meals! These Mexican potato wedges were created to serve with Mexican Taco Burgers or even on their own with some dip, or also as a side dish to other main courses like carne asada. I wanted the traditional French fry for my hamburgers, so I used a Western, wedge cut with taco seasoning. To save time, albeit a small amount, you can use a premixed package of taco seasoning instead of creating your own. I suggest you to create your own seasoning, though: it might take a little more time but you’ll be extremely happy with yourself and the final result. The flavor will definitely have a lovely extra kick.

INGREDIENTS 6 large potatoes 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon cayenne pepper 1 teaspoon cumin 1 teaspoon fine sea salt 1/2 teaspoon black pepper 1 teaspoon coriander

1/4 cup vegetable oil

Preheat oven to 400°F. 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 coriander 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 immediately. Enjoy your Mexican potato wedges!