Sheet-pan nacho potato wedges
Crispy roasted potato wedges smothered in spiced black beans and melted cheddar, all the fun of nachos on one sheet pan and filling enough for dinner.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $3.05 a serving
- 1000 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 3 russet potatoes, scrubbed
- 1 can black beans, drained and rinsed
- 1½ cups cheddar cheese, grated
- ½ cup salsa (optional)
- ¼ cup sour cream (optional)
- 2 green onions, thinly sliced (optional)
- 2 tbsp pickled jalapeños (optional)
From your pantry
- 3 tbsp olive oil
- 1 tsp salt, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp ground cumin
Each serving has about 1000 calories, 40 g protein, 101 g carbs and 50 g fat, and costs about $3.05 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon gold potatoes work.
- No black beans? Pinto beans or kidney beans work.
- No cheddar cheese? Shredded cheddar or monterey jack cheese or mexican blend cheese works.
- No salsa? Pico de gallo works.
- No sour cream? Plain greek yogurt works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F. Cut each potato in half , then cut each half into 4 long wedges.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
the wedges on a with the oil, ¾ teaspoon salt, smoked paprika and garlic powder, then spread them out cut side down.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
25 minutes, then flip and roast 10 minutes more, until , and tender inside.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 25 min
Dolly’s tip: Cut side down on the hot pan is what gives them a golden crust. Give them room so they roast instead of steam.Meanwhile, the beans with the chili powder, cumin and the rest of the salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Push the wedges together into a pile, scatter the beans and cheddar over them, and 5 minutes more, until the cheese is and bubbling.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 5 min
Top with salsa, sour cream, green onions and jalapeños and eat straight from the pan.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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