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Crispy Tex Mex Potato Wedges

Need a quick potato side dish? These crispy tex mex potato wedges are made with taco seasoning (aka tex mex) and baked in the oven.

These couldn’t be easier to make. Russet potatoes are sliced into wedges and tossed with oil and seasoning just before baking. There’s a simple trick to making crispier potato wedges and I’ll explain that below.

Crispy potato wedges on a white plate with chopped parsley sprinkled on top.

Best Crispy Potatoes

Make your own potato wedges at home easily with this quick method. This is a no-fuss recipe that the whole family will enjoy!

  • No need to peel the potato skin off of these russet potatoes. They add the perfect crispy coating when baked.
  • This is such a simple idea that looks like it took much longer than it actually did.
  • Once you learn the simple trick to creating crispy potato fries, you can use it with almost any seasoning combination, including our crispy parmesan potato wedges!
  • Prep is so simple, just slice, soak in hot water, then toss with spices.
  • Potatoes are inexpensive and filling. They’re a great addition to homemade burgers or our easy baked chicken legs.
  • This recipe can be adapted to your tastes. Toss with lemon herb seasoning, minced garlic, grated cheese, or keep it simple with salt and pepper!
Recipe ingredients on the counter including two russet potatoes, tex mex seasoning and oil in small bowls.

Recipe Ingredients

RUSSET POTATOES: This recipe uses two large russet potatoes. No need to peel the skin as it adds great texture and flavor.

TACO SEASONING (TEX MEX): You can buy premade taco seasoning mix from the grocery store. This can also be called tex mex in some places. Or you can use our homemade taco seasoning mix here.

COOKING OIL: I used canola oil, but any other cooking oil with a high smoke point will work.

Four images of different steps to make the recipe. First is chopped potato slices on a cutting board. Second is wedges on a kitchen towel. Third is potato wedges in a steel bowl  tossed with spices and a spatula. Fourth is wedges on a baking rack in a single layer.

How To Make Tex Mex Potato Wedges

  1. Slice potatoes into wedges then soak in hot water. Dry thoroughly.
  2. Toss with cooking oil and taco seasoning according to full recipe instructions below.
  3. Place on a baking rack in a single layer.
  4. Bake until golden crispy. Serve with dipping sauce and enjoy!

LEFTOVERS: Potato wedges can be stored in an airtight container in the fridge for up to 4-5 days. But these taste best when hot just out of the oven. When storing leftovers, you can reheat them in the oven to help crispen up.

Close up of cooked potato wedges on a baking rack (rack with baking sheet underneath) and seasoned with spices.

Recipe Tips

  • Soak the potatoes in hot water first. You can use a kettle for this step. This allows the potatoes to release starch which will make them extra crispy.
  • Use an affordable baking rack to cook your potatoes. This allows the hot air to circulate around the potatoes as they bake.
  • If you don’t have a baking rack you can use a baking sheet and flip the potato wedges halfway through baking time.
  • Scrub the russet potatoes under water first and slice off any bruises or sprouts.
  • Have your favorite sauces and dips handy for this recipe. Ketchup, sour cream, salsa, and mayo are all great options!
Fingers dipping a baked potato wedge in a white bowl of salsa. Fresh green parsley is in the background.

More Potato Recipes

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Crispy Tex Mex Potato Wedges

These couldn't be easier to make. Russet potatoes are sliced into wedges and tossed with oil and seasoning just before baking in the oven. There's a simple trick to making crispier potatoes wedges and I'll explain that below.
Print Pin Recipe
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 2 large russet potatoes
  • 2 Tbsp cooking oil - canola oil, avocado oil, olive oil, melted butter etc.
  • 1 ½ Tbsp tex mex seasoning - or taco seasoning

Instructions

  • Scrub the outsides of the potatoes. Slice off any sprouts or bruises then slice each potato in half.
  • Slice in half again, then slice those into halves. You will have 8 wedges from each potato.
  • Place the potato wedges in a large bowl. Cover them with hot water (I used a kettle to boil water). Let soak for 10 minutes. This step will make them extra crispy!
    Drain the potatoes then wrap in a clean kitchen towel to dry off. Make sure each potato has been individually dried. Less water = crispier potatoes!
  • Add the potato wedges to a large bowl. Drizzle with cooking oil and add the tex mex seasoning. Toss everything together.
  • Place each wedge on a baking rack or baking sheet in a single layer so that they're not touching eachother.
    Bake for 40-50 minutes (I baked for 45 mins) or until the outsides are cripsy golden brown.

Recipe Notes:

  • Leftovers: Potato wedges can be stored in an airtight container in the fridge for up to 4-5 days. But these taste best when hot just out of the oven. When storing leftovers, you can reheat them in the oven to help crispen up.
  • Soak the potatoes in hot water first. You can use a kettle for this step. This allows the potatoes to release starch which will make them extra crispy.
  • Use an affordable baking rack to cook your potatoes. This allows the hot air to circulate around the potatoes as they bake.
  • If you don’t have a baking rack you can use a baking sheet and flip the potato wedges halfway through baking time.
  • Scrub the russet potatoes under water first and slice off any bruises or sprouts.
  • Have your favorite sauces and dips handy for this recipe. Ketchup, sour cream, salsa, and mayo are all great options!
Nutrition
Sodium: 6mg | Calcium: 29mg | Vitamin C: 7mg | Vitamin A: 7IU | Sugar: 1g | Fiber: 2g | Potassium: 459mg | Calories: 150kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 6g | Fat: 7g | Protein: 2g | Carbohydrates: 21g | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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