Heather and I tend to talk about food pretty often; so often in fact that we have rules. One of the more recent ones is no talking about food before noon. Why? Cravings. When you’ve got a craving for baked goods or something loaded with cheese at 10am in the morning, you’re in trouble. Wednesday’s craving (albeit not at 10 in the morning, thank god) was fries. Some cravings cannot be denied.

Adobo Seasoning

Maybe it’s the whole swine flu thing, but I felt like taking this cravings in the Mexican direction (bet you didn’t see THAT coming!). I’ve never actually heard of Mexican fries though so I decided to make up my own. Overall, I felt the seasoning was mild until I added a spritz of lime. Don’t ask me why, but that addition definitely made it a winning combination.

Mexican Potato Wedges

Mexican Potato Wedges
This recipe is is only for one potato, so be sure to scale it up when considering how many people you’re serving.

1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon cumin
1 garlic clove; minced
a pinch red pepper flakes
a pinch cayenne (optional, for a bit more kick)

1 tablespoon oil
1 russet potato
1 lime

Preheat the oven to 375. Mix all your spices and garlic together in a small bowl and set aside. Wash and dry your potato then cut it into eights wedge then cut each wedge in half. Throw your wedges, oil and spices together and mix until well combined.

Place your wedges on a baking sheet covered in foil and roast for 35 minutes; tossing halfway through. Your wedges should be browned. Remove from the oven and let cool for a few minutes and serve with a spritz of lime juice. Enjoy.

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