Crispy wedges delicious toppings, like tomato, bell pepper, green onion, cheese and guacamole. Sounds yummy, right? These loaded potato wedges are sure to disappear fast! Perfect for a relaxing weekend at home, or for that game day celebration.
Hi friends!
Remember those crispy potato wedges I shared a while back?
Well, today I’m using those (less the Parmesan) to make an amped up wedge recipe!
These loaded potato wedges are seriously easy to whip up and SO unbelievably delicious.
They’re kinda like nacho wedges because of all the yummy flavours, like guacamole, cilantro and hot peppers. The idea here, though, is to use what you have on hand!
If you have potatoes, you can likely make these with whatever else you have in your fridge and, if you know me, you know I have to have cheesy potato wedges because I love cheese.
After your crispy potato wedges are all golden brown and delicious, you can start prepping everything else (after, of course, you enjoy a few wedges straight off the pan).
Assembling Loaded Wedges
Once you’ve made the wedges, place them in a skillet (for a fun presentation) or serving dish.
Then it’s just a matter of piling on all those garnishes!
If you like, you can have layers of potato wedges, then toppings, followed by more wedges and toppings. There’s no going wrong here!
Can I Use Frozen Store-Bought Potato Wedges Instead?
In a time crunch (or if you just simply want to), you can totally use store-bought wedges instead of homemade! Just cook them according to package instructions.
Ain’t no shame in the frozen wedge game. Is that what the cool kids say nowadays, LOL?
Tip: Don’t have frozen wedges on hand? No worries! Make loaded fries! It’ll still have all the taste while using what you have on hand.
Yummy Garnish Ideas
The possibilities are endless here, my friends.
A handful of ingredients were used for these loaded wedges, but any of these toppings would be tasty. Mix things up to keep it interesting!
- Diced bell pepper
- Diced tomato
- Chopped cilantro
- Sliced green onion or chives
- Chopped red onion or pickled red onion
- Sliced pickle banana peppers
- Jalapeno peppers (sliced fresh or pickled)
- Shredded cheese
- Guacamole or diced/cubed avocado
- Sour cream
- Salsa
- Crumbled feta or queso fresco
- Your favourite melted processed cheese (with some milk to thin out, if necessary) or homemade or store-bought queso
- Drizzle of your favourite hot sauce
- Squeeze of fresh lime
- Chili (for chili wedges)
- Cooked shredded pork, beef or chicken
- Cooked meat crumbles or soy-based crumble (like the stuff I used in these sloppy joe sliders)
Tips and Variations
- There is no right or wrong here when it comes to toppings for these loaded wedges. Like more or less of an ingredient? Just adjust to taste!
- Don’t want to use a cheese sauce (or simply don’t have on hand)? Once you place the cooked wedges in the pan, sprinkle over some shredded cheddar or mozzarella cheese and pop in the oven until it’s melted. Then garnish with everything else.
- Instead of the seasonings listed in the crispy potato wedge recipe (salt, pepper, garlic powder and cayenne pepper), try my homemade taco seasoning on the wedges instead.
More Game Day Recipes
If you make these loaded potato wedges, be sure to leave a comment below!
Loaded Potato Wedges
Ingredients
Homemade Potato Wedges
- 2.5 tablespoons avocado oil, divided
- 2 pounds Yukon Gold, Red, Purple or Russet Potatoes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
Loaded Potato Wedge Toppings and Serving Ideas
- ½ Roma tomato, seeds removed and diced
- ¼ cup bell pepper, small dice
- ¼ cup sliced green onion
- ¼ cup pickled jalapeno peppers, roughly chopped
- small handful cilantro leaves, roughly chopped
- 1 cup melted processed cheese or queso, melted according to package instructions (some over top and some to serve with)
- hot sauce, to taste
- ½ cup guacamole, some to dollop over and serve with
- ½ cup sour cream or plain Greek yogurt, to serve with
- Lime wedges, to serve with
Instructions
Homemade Potato Wedges
- Preheat oven to 425 degrees Fahrenheit.
- Grease a large sheet pan (or two smaller ones) with ½ tablespoon of avocado oil. Set aside.
- Scrub potatoes clean, removing any odd bits. Cut into wedges. Note: To cut potatoes into wedges. Cut each potato in half lengthwise. Then, cut each half in half (lengthwise) and then cut in half again (lengthwise). Basically, you should end up with about 8 wedges per potato.Note: If you'd rather peel the potatoes, instead of leaving the skin on, you can.
- In a bowl, toss potato wedges with remaining 2 tablespoons of avocado oil, salt, black pepper, garlic, powder and cayenne pepper.
- Place the wedges onto the prepared sheet pan and spread them out in a single layer. Bake the wedges for 15 to 20 minutes. Remove the sheet pan from the oven and flip the wedges with a spatula. Place the sheet pan back in the oven and continue to bake the wedges for another 15 to 20 minutes or until they're golden brown and crispy on the outside and tender inside.
- Once baked, sprinkle with a little pinch of salt (if desired).
Loaded Potato Wedge Assembly
- Transfer wedges to a 12-inch skillet or serving dish.
- Top wedges with tomato, bell pepper, onion, jalapeno peppers and cilantro.Tip: There are lots of garnish options listed in the body of post above. Use what you have on hand or enjoy best!
- Drizzle over some melted cheese, hot sauce and dollops of guacamole (and serve remainder on the side with sour cream). Serve and enjoy! Serves 2 large main courses or 4 side servings.
Notes
- There is no right or wrong here when it comes to toppings (garnishes). Like more or less of an ingredient? Just adjust to taste!
- Don’t want to use a cheese sauce (or simply don’t have on hand)? Once you place the cooked wedges in the pan, sprinkle over some shredded cheddar or mozzarella cheese and pop in the oven until it’s melted. Then, garnish with everything else.
- More tips and garnish options in the body of the post above.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Kathy @ Beyond the Chicken Coop says
Yum! Those potato wedges are my kind of dish! I love all those crispy edges and the toppings are just perfect!
Dawn - Girl Heart Food says
Yay! Thank you, Kathy. 🙂
David @ Spiced says
This is my exact definition of delicious weekend food! Nachos made from wedge fries? Genius! Pop open a cold beer and serve a plate of these? I’m all in! And I love your idea of serving them in a cast iron skillet, too. Hope you have a great start to your weekend, Dawn!
Dawn - Girl Heart Food says
Woot woot! Thanks David! Have a good one. 🙂
Alexandra @ It's Not Complicated Recipes says
How yummy, Dawn! I have always loved wedges, and you have really taken this to a whole new level. What lovely flavours!
Dawn - Girl Heart Food says
Thank you, Alexandra!
Matt - Total Feasts says
I am so craving some of these right now Dawn. A cold beer and a plate of these and I would be in a great mood!
Dawn - Girl Heart Food says
Yes! Great idea, Matt. 🙂
Kelsie | the itsy-bitsy kitchen says
Your recipes are always tempting but this is tempting on steroids. I need to make these soon! Ohhhh the cravings. . .Seriously, these need to happen soon! Have a great weekend, girl!
Dawn - Girl Heart Food says
You’re so sweet! Thanks Kelsie! Enjoy. 🙂
Marissa says
I saw this beautiful dish on your Instagram and had to come check out the recipe immediately! These loaded wedges look awesome, Dawn! I’d seriously devour them for any meal of the day!
Have a lovely weekend, friend!
Dawn - Girl Heart Food says
Aww – thanks Marissa! I could too! Have a great weekend 🙂