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Loaded Fajita Potato Wedges

Loaded Fajita Potato Wedges

with Fried Egg, Pepper Jack & Zesty Garlic Mayo

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You’ve had fajitas, and you’ve had potato wedges, but you’ve probably never had either of those things quite like this. Potatoes roast with green bell pepper, onion, and our signature Fajita Spice; meanwhile, you whip up some surprising sides (garlic mayo and fried eggs—heyo!). Wedges are topped with cheddar and pepper jack, then returned to the oven until melty and “nacho-esque.” Everything’s garnished with diced tomato, eggs, and mayo drizzle, then eaten straight from the pan for a meal that's the best of two tasty worlds.

Tags:VeggieSpicySuperstar Climate ScoreSuperstar Climate Score
Allergens:EggsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

16 ounce

Yukon Gold Potatoes

1 unit

Red Onion

1 unit

Long Green Pepper

1 unit

Roma Tomato

1 clove

Garlic

1 tablespoon

Fajita Spice Blend

¼ cup

Mayonnaise

(ContainsEggs)

2 unit

Eggs

(ContainsEggs)

½ cup

Cheddar Cheese

(ContainsMilk)

½ cup

Pepper Jack Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories840 kcal
Fat59 g
Saturated Fat22 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber9 g
Protein24 g
Cholesterol280 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Small Bowl
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Slice top off green pepper; core and deseed, then cut into ½-inch-thick rings. Dice tomato into ¼-inch pieces. Peel and finely chop garlic.

2

Toss potatoes, onion, and green pepper on a foil-lined baking sheet with a large drizzle of oil, 2 tsp Fajita Spice (4 tsp for 4 servings), a large pinch of salt, and pepper. Spread out in a single layer. Roast on top rack until browned and tender, 20-25 minutes.

3

In a small microwave-safe bowl, add garlic and 1 TBSP of butter (2 TBSP for 4 servings). Microwave until softened, 20-25 seconds. Set aside to cool. Once cooled, stir in mayonnaise and remaining Fajita Spice until combined. Season with a pinch of salt and pepper.

4

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper. Remove pan from heat; cover to keep warm.

5

Once veggies are done, carefully remove baking sheet from oven. Sprinkle cheddar and pepper jack over veggies. Return to oven and bake until cheese melts, 2-3 minutes.

6

Top fajita potatoes with diced tomato and fried eggs. Drizzle with garlic mayo and serve directly from the sheet pan for a family-style experience.