These Vegan and Vegetarian Loaded Potato Wedges, also known as Dirty Wedges, are the perfect weekend fake-away or weeknight family treat. Who needs to order in when you can quickly and easily whip up a tray of delicious loaded potato wedges that are just as good as nachos? Our potato wedges are topped with lightly spiced, fresh, wholesome black beans and successfully satisfy any Mexican take-out cravings. They're also great as a light lunch or dinner, or you can serve them as a side dish as part of a larger Mexican-themed meal.
We love pairing our homemade guacamole with these black bean loaded wedges, as well as with shop-bought salsa. We've included our easy guacamole recipe within the recipe below.
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What is a potato wedges?
Potato wedges are a type of potato dish that is prepared by cutting potatoes into wedges or thick slices, coating them in seasoning, and then baking or frying them until nice and crispy but still soft on the inside. They are a popular side dish or snack food and are often served with a dipping sauce such as ketchup, sour cream, mayonnaise, or barbecue sauce. Potato wedges can be seasoned with a variety of spices and herbs to add flavour, and can also be topped with cheese, vegan bacon bits, salsa, or other toppings to make them even more delicious - when topped they are often called dirty wedges.
Origins of loaded potato wedges
Loaded potato wedges likely originated in the United States, inspired by Mexican nachos. They are essentially nachos where potato wedges replace the tortilla chips.
Nachos were invented in 1940 by Ignacio Anaya, who worked in a Mexican restaurant and was nicknamed "Nacho." However, some claim nachos are not entirely Mexican in origin but are considered a Tex-Mex dish.
One day, Ignacio found himself without a chef but needed to serve hungry guests. All he could find were corn tortilla chips, jalapeños, and cheese. He combined these ingredients and baked them until the cheese melted, creating a new dish that he named "Nachos."
Since then, many variations of nachos with different toppings and sauces have emerged, with replacing tortilla chips with potato wedges being a popular variation.
Nachos are popular as game day snacks, especially during the Super Bowl, at nacho-themed bars at parties and buffets, as family snacks for movie nights, and as a side dish with other tasty Mexican dishes.
Special Nacho Days
In memory of Ignacio Anaya and his tasty invention, October 21st is now celebrated as the annual International Day of the Nacho. Nachos are so popular that they have more special days, such as US National Nacho Day (November 6th) and the International Nacho Festival (October 13-15th). Special Mexican days such as Cinco de Mayo [May 5th] and Day of the Dead [November 2nd] are also great days to prepare Nachos and Loaded Potato Wedges. So, we have plenty of excuses throughout the year to enjoy delicious nachos and loaded potato wedges!
Ingredients
It's easy to prepare these loaded potato wedges, and there are also a few shortcuts you can take, such as using shop-bought guacamole and salsa.
This recipe uses the humble potato to create a delicious fake-away or take-out meal at home. Potatoes are not only inexpensive and versatile, but they can also be the star ingredient of a delicious meal.
To accompany these amazing wedges, a really easy guacamole recipe is provided, which simply consists of mashed avocado with fresh lime juice, cumin, fresh coriander (cilantro), and diced sweet cherry tomatoes. Alternatively, for convenience, you can use shop-bought vegan guacamole.
The ingredients for the loaded potato wedges are potatoes, garlic powder, onion powder, paprika, dried mixed herbs or dried oregano, and salt. Adding oil is a personal preference, so if you are on a no-oil diet, you can omit the oil and perhaps add a few tablespoons of aquafaba (canned chickpea water) instead. If you do use oil, you can add 1-2 tablespoons of olive oil or your usual cooking oil.
The ingredients for the black bean topping include fresh onion and garlic, ground cumin, chili powder, and salsa. You can use vegetable stock or oil to cook the topping.
To top off the black bean topping, you will need arugula (rocket), vegan cheese or nutritional yeast flakes, and spring onions (green onions).
How to prepare
First, the seasoned potato wedges are cooked, and while those are in the oven, the black bean topping and the homemade guacamole can be prepared. Once everything is ready, the loaded wedges can be assembled and given a quick bake to finish.
Step 1: Prepare the potato wedges and mix with the garlic powder, onion powder, paprika, salt, and dried mixed herbs or dried oregano. You can also add 1-2 tablespoons of oil or a few tablespoons of aqua faber [canned chickpea water]if liked.
Step 2: Roast in the oven for 25 minutes or until the wedges are soft.
Step 3: While the wedges are cooking prepare the black bean topping, by sautéing the onions and garlic in either oil or a little vegetable stock.
Step 4: Next, add black beans, salsa, ground cumin, and chilli powder.
Step 5: Mix and cook for a few minutes.
Step 6: Once the wedges are cooked they are ready for the bean topping. Load the black bean mixture over the potato wedges.
Step 7: Scatter the rocket [arugula] or sliced spring onions over.
Step 8: Sprinkle grated vegan cheese over the top.
Step 9: Bake for 15 minutes until hot and melted.
Step 10: Meanwhile prepare the home-made guacamole or use shop-bought.
Step 11: Mash the avocado with the lime juice, ground cumin, diced fresh tomato, and fresh coriander. Season with salt and pepper to taste. You can garnish with a little chopped tomato and fresh coriander, if liked. Set aside in the refrigerator until the wedges are ready.
Serve with home-made guacamole or save time and use shop bought, extra salsa, spring onions or some more fresh rocket leafs. Or go with your favourite nacho accompaniments.
Recipe notes
Storing
Leftovers can be stored in a covered container in the refrigerator for up to 3 days or frozen for 1-2 months. However, leftovers may not be an issue since they are so tasty, so it's always a good idea to prepare a double batch.
Reheating
To reheat loaded potato wedges, add them to a baking sheet and pop in a hot oven for 15-20 minutes or until piping hot. You can add extra cheese and toppings if you like.
FAQ'S
Yes, it is simple to prepare loaded potato wedges as gluten-free. Just check that any spices, spice blends, and vegetable stock that you use are free of gluten ingredients.
Of course, feel free to customize your potato wedges as you see fit! Here are a few ideas:
*If you're not keen on black beans, swap them out for your favourite bean; pinto or kidney beans would be a great choice.
*To save time and often money, use shop-bought guacamole, especially if fresh avocados are expensive at your local supermarket.
* Instead of salsa, you can finely chop fresh tomatoes and season them with salt and pepper, or use a can of diced tomatoes.
* Replace white potatoes with sweet potatoes for a different flavour and texture.
* Prepare loaded nachos using tortilla chips or corn chips instead of potato wedges.
* Substitute the individual spices with a pre-blended herb or spice mix, such as taco spice mix, fajita spice mix, or enchilada spice mix.
* Opt for baby spinach instead of rocket.
A few ideas for accompaniments:
*Mexican Rice And Bean Casserole (with a cheesy nacho topping). The cheesy nacho topping can be prepared as a separate side dish and is delicious with these potato wedges.
* Loaded Taco Bean Soup
* Vegan Chilli Sin Carne
* A Taco Bar: Prepare a variety of fresh ingredients such as onion rings, lettuce, cucumber, tomatoes, spring/green onions, radishes, fresh chilies, grated carrot, sweetcorn, and perhaps gherkins, pickles, guacamole, salsa, sour cream, vegan ranch, vegan mayo, sweet chili sauce, vegan shredded cheese, and vegan deli slices/cooked meat-free pieces. Include tortilla/corn wraps and taco shells, and let everyone prepare their own taco. Serve with loaded potato wedges on the side or use them as a filling.
* Vegan Refried Beans
* Mexican Noodle Soup
* Baked Beans In a Tomato Sauce
* corn-on-the-cobs
* peas and corn
* fresh salad
* steamed or roasted vegetables
* vegan sausages or vegetable burgers
* vegan coleslaw
* pickles
Any type of potato that you would normally use for jacket or baked potatoes, chips [fries] or roast potatoes are also great for wedges such as russet potatoes, Yukon gold potatoes, red potatoes, white potatoes (ordinary potatoes are often labelled this in UK supermarkets), King Edwards, Albert Barrett, etc.
Whether or not to keep the skins on potato wedges is a matter of personal preference. However, we always keep the skins on if they are unblemished, as there are benefits to retaining the skins, such as retaining the fibre which would be lost by peeling. Additionally, the skins help the potatoes crisp up while roasting in the oven, which is another good reason to keep them on!
More vegan Mexican-inspired recipes
For a few more family favourite Mexican recipes we love these Refried Beans which would pair well with the loaded potato wedges for a starter course.
If your having a Mexican themed dinner party our Mexican meatball soup, Mexican noodle soup, or Taco Bean Soup, would all be great options for the soup or main course.
For dessert our whipped tofu Chocolate Pudding can be spiced up with the edition of a few pinches of chilli powder to create a delicious chilli chocolate pudding.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Loaded Potato Wedges
Equipment
- Baking tray or casserole dish
- parchment paper
- Skillet/ fry pan.
Ingredients
Potato wedges:
- 700 grams potatoes [Sliced into thick wedges and skins left on if unblemished]
- 2 teaspoons garlic powder [or granules]
- 2 teaspoons onion powder [or granules]
- 2 teaspoons paprika
- 1 teaspoon dried mixed herbs [or dried oregano]
- ¼ teaspoon sea salt
Black bean topping:
- 250 millilitres vegetable stock [or 1 tablespoon of olive oil]
- 1 can black beans [1 x 400g/14oz can drained]
- 1 medium red onion [sliced]
- 4 cloves garlic [sliced]
- 2 tablespoons salsa [either shop-bought or homemade]
- ¼ teaspoon chilli powder [use extra if desired for a spicier topping]
- ½ teaspoon ground cumin
Guacamole:
- 1 medium-large avocado
- 1 small lime [squeeze the juice out]
- ¼ teaspoon ground cumin
- 3 cherry tomatoes d[iced, or 1 regular small-medium tomato]
- 2 tablespoons fresh coriander [cilantro], chopped
Garnish:
- 80 grams rocket [arugula, or replace with 6 sliced spring onions - also known as green onions or scallions]
- 3 tablespoons fresh coriander [cilantro] chopped
- 50 grams vegan cheese [grated, use more if liked, or replace with nutritional yeast flakes but you will need less]
Optional:
- salsa [your desired amount to serve on the side]
Instructions
- Preheat the oven to 180°C Fan/200°C/400°F/ or Gas Mark 6.
Prepare the wedges:
- Mix the potato wedges with the garlic and onion powder, paprika, mixed herbs and salt.700 grams potatoes, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon dried mixed herbs, ¼ teaspoon sea salt
- Lay the potatoes on a baking tray and bake for 25-40 minutes, depending on your oven and the size of the wedges. Flip them over halfway through cooking. The potatoes are ready when they are fork-tender and have a good roasted colour.
Meanwhile prepare the black bean topping:
- Add the onion and garlic to a pan with the vegetable stock and simmer for 5 minutes, or until the onions have softened. Alternatively, if using oil, cook the onion over medium heat for 5 minutes or until soft, then add the garlic and cook for an additional minute, stirring frequently.250 millilitres vegetable stock, 1 medium red onion, 4 cloves garlic
- Mix the black beans, chili powder, cumin, and salsa together. Season with salt and pepper to taste, but taste the mixture before adding to see if it needs any. Cook for 3 minutes. Remove the bean mixture from the heat and set it aside until the wedges are cooked.1 can black beans, ¼ teaspoon chilli powder, ½ teaspoon ground cumin, 2 tablespoons salsa
Next prepare the guacamole:
- Mix the mashed avocado with lime and cumin, and season with salt and pepper to taste. You can either mix the diced cherry tomatoes and coriander through the mashed avocado or use them to garnish the top. Alternatively, mix half through the avocado and keep half for garnish. Store in the refrigerator until needed.1 medium-large avocado, 1 small lime, ¼ teaspoon ground cumin, 3 cherry tomatoes, 2 tablespoons fresh coriander
Assemble the loaded wedges:
- Once the wedges are roasted scatter the bean topping over. Add half the rocket or spring onions if using these instead.Sprinkle over the shredded vegan cheese.Bake for 10-15 minutes or until the cheese has melted and everything is nice and hot.80 grams rocket, 3 tablespoons fresh coriander, 50 grams vegan cheese
To serve:
- Serve the wedges with rocket or spring onions and coriander scattered over the top. For extra flavour and texture, you can use both rocket and spring onions. Add dollops of guacamole and salsa over the potato wedges, or enjoy these condiments on the side after plating up.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Leftovers can be stored in the fridge for 3 days, although I would be surprised if there are any leftovers! Cover the leftovers with some food-safe wrap or within a suitable container.
- Leftovers can be enjoyed chilled straight from the fridge for a midnight snack or just whenever you feel peckish.
- Or place leftovers on a baking tray and reheat at the cooking temperature for 15-20 minutes until piping hot throughout. Add some fresh vegan cheese, if liked, before reheating.
- This is a no-oil recipe but of course if you prefer crispier potato wedges add a few tablespoons of your usual oil to the potatoes before roasting in the oven.
- Need more portions or simply larger servings? Just double or treble the recipe.
- Sweet potatoes are great with this recipe. I often prepare a mix of white and sweet potato wedges.
Nutrition
Comments
Prepared our Vegan Loaded Potato Wedges? We would love to know how you got on with the recipe so it would be wonderful if you would drop us a comment and click the star ratings. All feedback is very much appreciated. Thanks so much! All the best, Jacq x
Kris says
Yes! We are making these soon.
Jacq says
Awesome! Hope you enjoy!
Megan says
Yum! The perfect hearty and delicious weeknight meal
Jacq says
Hope you enjoy. Thanks so much!
Megan says
Yum! The perfect hearty weeknight meal
Jacq says
Thanks! Its my one of my family's fake-aways!
Kalin says
This sounds so simple yet so delicious! This would be perfect to enjoy on a warm afternoon with a beer.
Jacq says
It is so simple yet full of flavour! That's why I love this dish. Thanks so much!
Eric says
That looks great! I love anything black beans. I can also see my kids devouring them.
Jacq says
Thanks! My kids devour this meal also!