Loaded Fajita Potato Wedges with Pepper Jack and Zesty Garlic Mayo

Imagine the best parts of a sizzling fajita platter combined with the comfort of crispy potato wedges. That’s exactly what you get with this loaded dish. Potatoes are roasted alongside green pepper and red onion, all seasoned with a bold fajita spice blend. While they crisp up, you’ll whip up a quick garlic mayo that adds a creamy, tangy kick.

Once the wedges are tender and golden, they’re topped with a blend of cheddar and pepper jack cheese and returned to the oven until bubbly and melty. A final garnish of diced tomato and a drizzle of garlic mayo makes every bite irresistible. Serve straight from the pan for a fun, shareable meal that’s perfect for weeknights or game day.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit EggView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Cut potatoes into 1/2-inch thick wedges. Cut green pepper into thin strips. Peel and slice red onion into thin wedges. Mince garlic. Dice tomato.
2. In a large bowl, toss potato wedges, green pepper strips and red onion with olive oil, fajita spice blend, salt and black pepper until evenly coated.
3. Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until potatoes are golden and tender.
4. Meanwhile, in a small bowl, combine mayonnaise, minced garlic and garlic powder. Season with salt and pepper to taste. Set aside.
5. Once vegetables are roasted, remove from oven. Sprinkle cheddar and pepper jack cheeses evenly over the top. Return to oven for 3-5 minutes, until cheese is melted and bubbly.
6. Drizzle garlic mayo over the cheesy wedges, then top with diced tomato. Serve immediately straight from the pan.

Recipe Tips

FAQ

Can I use sweet potatoes instead?

Yes, sweet potatoes work well. Adjust roasting time as needed since they may cook faster.

What can I substitute for fajita spice blend?

Mix 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder and a pinch of cayenne.

Can I make this dish ahead of time?

The wedges are best served fresh, but you can prep the vegetables and garlic mayo a day ahead. Assemble and bake just before serving.