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!
Recipe courtesy of www.greenvalefarmfresh.co.uk
Ingredients
- 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
Method
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Step 1
Preheat the oven to 220°C/400°F/Gas Mark 6.
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Step 2
Scrub the potato skins then cut each potato lengthwise into 8 wedges and place in a large roasting tin.
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Step 3
Toss with the oil and bake for 20 minutes.
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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.
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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.
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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.
