These Southwestern Potato Wedges with Red Pepper Jalapeño Dip are the perfect snack for after school or movie night with the family. Crispy on the outside and tender on the inside, these flavorful wedges are easy to make! Paired with a zesty red pepper jalapeño dip, they’re sure to be a hit with everyone. Quick, tasty, and perfect for sharing! Save even more time by pairing them with your favorite store-bought dips!

Prep
15 mins
Cook
35 mins
Serves
4
Ingredients
13
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Equipment

  • Baking sheet
  • Medium bowl
  • Small bowl

Ingredients

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Potato Wedges:

  • 1 lbs Little Potatoes
  • 1 Tbsp + 1 tsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp ground pepper

Red Pepper Jalapeño Dip:

  • 1 red bell peppers, roasted
  • 1/2 jalapeño pepper, seeds removed, minced
  • 2 garlic cloves, minced
  • 1/2 lime, juiced
  • 2 Tbsp cilantro, minced
  • 1/4 tsp salt  
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Instructions

  • Make the Southwestern Potato Wedges:

    Preheat the oven to 425 °F. Lightly coat a baking sheet with cooking spray.

  • Step 2

    Cut each potato into 4 to 6 wedges, depending on the size of potato.

  • Step 3

    In a medium bowl, toss the potato wedges with the olive oil.

  • Step 4

    In a small bowl, stir together the chili powder, paprika, cumin, salt and pepper. Sprinkle over the potatoes and toss to coat.

  • Step 5

    Roasted until the potatoes are golden brown and slightly crisp, stirring once or twice, about 35 minutes.

  • Make the Red Pepper Jalapeño Dip:

    Place the roasted peppers, jalapeño pepper, garlic, lime juice, cilantro and salt into the bowl of a food processor.

  • Step 7

    Purée until smooth.