RCI-SN.002.0220.001
Nacho Potato Wedges
Nacho Potato Wedges
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- baked potatoes with skin (Use leftover baked potatoes)6 oz
- t butter1 unitmelted
- 1 dash
- Monterey Jack or sharp Cheddar cheese1 ozshredded
- T thinly sliced scallion1 unit
- -1/2 t minced hot or mild green chili pepper1/4 unit
Method
1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with butter.
10 minutes
2
Scrub and rinse the potatoes thoroughly, then cut each potato lengthwise into thick wedges of roughly equal size to ensure even cooking.
5 minutes
3
Melt the butter and toss the potato wedges in it, then season generously with pepper and your choice of nacho-style spices such as chili powder, cumin, garlic powder, and paprika.
5 minutes
4
Arrange the seasoned wedges in a single layer on the prepared baking sheet, ensuring they are not overlapping so they roast evenly and develop a crispy exterior.
2 minutes
5
Roast the wedges in the preheated oven, flipping them once halfway through, until they are golden brown and tender when pierced with a fork.
35 minutes
6
Remove the wedges from the oven and immediately sprinkle a generous layer of shredded cheese over the top, then return them to the oven until the cheese is fully melted and bubbly.
5 minutes
7
Transfer the nacho potato wedges to a serving platter and top with your desired condiments such as sour cream, salsa, jalapeños, or chopped cilantro.
3 minutes
8
Serve the wedges immediately while hot and the cheese is still melted, as they are best enjoyed fresh from the oven.