Learn how to make perfect Baked Potato Wedges at home. Seasoned with Mexican spices, these go well with many different meals but are also great on their own served with my Avocado Crema! Perfect for parties, and barbecues or as a Game Day Snack.
Calling all Hockey Fans today! I’ve got a perfect snack for you to munch on while you enjoy the game! These Perfect Baked Potato wedges are crispy on the outside and pillowy soft on the inside. They are crispy on the outside, tender on the inside and totally loaded with flavor and spices, so serve them with a dip of cooling Avocado Crema!
Why this recipe for Baked Potato Wedges with Avocado Crema works:
These perfect Baked Potato Wedges served with a cooling Mexican Avocado Crema are so easy to make and a life-saver for so many situations. Potatoes always scream comfort to me. Any type. Any time. And who can resist potatoes when they’re spicy + crispy?
The best potatoes to use for this baked potato wedges recipe would be a starchy potato like Russet. In addition to the crispy factor, the starch also creates this pillowy soft structure on the inside which is unbeatable!
As for the seasoning of these perfect baked potato wedges, I’m going with a bit of Mexican flare to match my avocado cream. So I’m going with salt, pepper, oregano, garlic powder, cilantro, a touch of cumin, paprika and chilli flakes.
How to make perfect Baked Potato Wedges:
Preheat the oven to 450 degrees. Place the potatoes in a single layer on a baking sheet. Sprinkle them with the spice mixture and toss to coat.
Add a drizzle of olive oil. Toss the potato wedges to coat them all with oil and in the oven, they go! Now, we’re so close to having the perfect baked potato wedges!
How to make Avocado Crema:
Now let’s talk crema. Avocado Crema. You know that feeling when you can’t get enough guacamole in life? Then you add some sour cream and blend it in your Vitamix and it turns in to a luscious, velvety smooth and addictive avocado sauce that you can eat with just about anything!
That’s EXACTLY what this Avocado Cream is. Avocados, scallions, cilantro, lime, olive oil, salt, green chilli, sour cream and a blender. Blend for a few seconds. Done
This avocado crema is perfect with salads, grilled meats, as a spread on sandwiches, a dip with your crunchy treats and even just eaten plain with a spoon!
The homemade Mexican Avocado Crema perfectly balances the spice and cools the whole dish off. In addition, it boosts the Mexican flavor of the potatoes and beautifully contrasts with the crispy texture.
So GOOD!! I would have this plate all to myself if no one was watching.
Don’t miss out on these easy, quick and addictively good baked potato wedges with avocado crema. Enjoy it 🙂
Tips for success:Â
- Do not skimp on the olive oil when coating the potato wedges. It makes sure they turn crispy when baking in the oven and prevent them from sticking to the sheet pan.
- Don’t have a high-speed blender? You can also use a food processor to make the avocado crema!
Perfect Baked Potato Wedges with Avocado Crema
Learn how to make perfect Baked Potato Wedges at home. These go well with so many different meals but are also great on their own served with my Avocado Crema! Perfect for parties, and barbecues or as a Game Day Snack.
Ingredients
For the Potatoes:
- 4 pounds Russet Potatoes , cut up into wedges
- 1/2 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 3/4 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon chilli flakes (more or less to taste)
- 2 tablespoons cilantro leaves chopped
- 3 tablespoons olive oil
For the Avocado Crema:
- 3 Hass avocados , pitted and peeled
- 1/4 teaspoon salt
- 2 scallions
- 1 green chilli ( or jalapeno)
- 1/2 cups packed cilantro leaves
- 1 lime juiced
- 1/2 cup sour cream
- 2 tablespoons olive oil
Instructions
For the Potato Wedges:
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Preheat the oven to 450 degrees. Place the potatoes in a single layer on a baking sheet.
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Sprinkle the spices over the potatoes and toss them to coat. Then drizzle the olive oil and toss the potatoes again making sure every potato wedge got coated in spice and olive oil.
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Bake the potato wedges for 20 minutes. Lower the heat to 400 and check on the potatoes. You’ll need to toss them and rotate your baking sheet. Bake for another 10-20 minutes until the potato wedges are tender on the inside.
For making the Crema:
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In the meantime, take out your Vitamix and place all the crema ingredients in the blender.
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Blend for a few seconds until smooth and velvety. Pour the crema into a serving bowl.
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Serve the crema with the potatoes and enjoy 🙂
Recipe Notes
- Do not skimp on the olive oil when coating the potato wedges. It makes sure they turn crispy when baking in the oven and prevent them from sticking to the sheet pan.
- Don't have a high-speed blender? You can also use a food processor to make the avocado crema!
Mahy
Marija–even if you’re the only one, it’s never too late!! 🙂 You’ll enjoy these!
Mahy
Happy Birthday Marija!! Hope you enjoyed them!
Mahy
Thanks Taylor!! Enjoy them 🙂
Christina
This looks amazing! I’ve never considered mixing sour cream and avocado before. Cannot wait to try this out!
Mahy
Oh Christina you’re missing out!!! You’ll love this 🙂
Fida | Sweet and Savoury Pursuits
Mahy these pictures and your description of these potato wedges and crema have left me wanting to make this for dinner tonight! Can’t wait to give this dish a try!
Mahy
Thanks so much Fida, you’re too sweet!! Hope you enjoy it 🙂
Robyn Gleason
I am completely blown away by this recipe, Mahy. Only you could create something with so many delicious spices, colours and textures. This is a snack that everyone will be talking about. Can’t wait to try it!!
Mahy
OMG Robyn you’re too sweet! Thank you so much 🙂 I’m pretty sure you’ll LOVE these!!
kristy @ she eats
I’m a bit like your perfect baked potato wedges – crispy on the outside and pillowy soft on the inside… Okay, maybe I’m more pillowy soft on the outside and crispy on the inside. Either way, all the insides and outsides of me want to get up on this recipe Mahy! What gorgeous photos and I ALWAYS want a new excuse to make something in my Vitamix. Excuse acquired 😉
Mahy
Oh thanks so much Kristy you’re so funny! lol I totally agree with you! I might be a tad pillowy on the outside too lol
Charmian -- The Messy Baker
I’m a big fan of the avocado, lime and cilantro combination. I can see me diving into this face first.
Mahy
Go for it Charmian!!I love those flavors too so I need exactly what you mean lol !