Spicy nacho wedges

  • Serves 4-6

This punchy dish is perfect for a summer's day - think al fresco dining and a Mexican-style tequila beer!

Spicy nachos

Recipe courtesy of



  • GreenVale Farm Fresh potatoes 800g, medium/large
  • Vegetable oil 3 tbsp
  • Ground cumin 1 tsp
  • Smoked paprika 1 tsp
  • Ground coriander 1 tsp
  • Dried oregano 1 tsp
  • Hot chilli powder ½ tsp
  • Caster sugar ½ tsp
  • Sea salt and freshly ground black pepper
  • Tomato salsa 250ml, fresh or from a jar
  • Cheddar cheese 75g, grated
  • Sliced pickled jalapeños 2-3 tbsp, 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.