Loaded Tex-Mex Potato Wedges

Preheat your oven to 180°C (350°F).

Wash the potatoes thoroughly and cut them into even wedges. You don't need to peel them!

Finely chop the red onion and the (optional) parsley.

Place the potato wedges on a baking tray lined with parchment paper.

Drizzle the potatoes with olive oil and season generously with salt, black pepper, garlic powder, and smoked red paprika. Toss to coat evenly.

Bake in the preheated oven for 35 minutes, or until the wedges are golden brown and crispy.

While the potatoes are baking, heat a large pan over medium-high heat.

Add the minced beef to the pan and cook, breaking it up with a spoon, until it's fully browned. Drain any excess fat.

Season the cooked minced beef with a pinch of salt and black pepper.

In a small bowl, combine the mayonnaise and sriracha. Mix well until smooth. Adjust sriracha to your preferred spice level.

Once the potato wedges are crispy, remove them from the oven and transfer to a large serving bowl or platter.

Add the cooked minced beef, drained corn, and chopped red onion over the potatoes.

Drizzle generously with the prepared sriracha mayo sauce.

Garnish with fresh parsley, if using.

Serve immediately and enjoy your delicious Loaded Tex-Mex Potato Wedges!