Recipe courtesy of


  • 800g GreenVale Farm Fresh potatoes medium/large
  • 3tbsp Vegetable oil
  • 1tsp Ground cumin
  • 1tsp Smoked paprika
  • 1tsp Ground coriander
  • 1tsp Dried oregano
  • ½tsp Hot chilli powder
  • ½tsp Caster sugar
  • Sea salt and freshly ground black pepper
  • 250ml Tomato salsa fresh or from a jar
  • 75g Cheddar cheese grated
  • 3tbsp Sliced pickled jalapeños drained


  • STEP 1

    Preheat the oven to 220°C/400°F/Gas Mark 6.

  • STEP 2

    Scrub the potato skins then cut each potato lengthwise into 8 wedges and place in a large roasting tin.

  • STEP 3

    Toss with the oil and bake for 20 minutes.

  • STEP 4

    Mix together all the spices, herbs, sugar, salt and pepper. Remove the potatoes from the oven and scatter over the spice mix, toss to coat the potatoes.

  • STEP 5

    Bake for a further 15-20 minutes or until the potatoes are golden and crisp on the outside and tender in the middle.

  • STEP 6

    Transfer the potatoes to a large heatproof dish, then spoon over the salsa. Scatter over the cheese and chillies, then pop under a hot grill until the cheese has melted. Serve hot.