Spicy Nachos Wedges
Serves: 4
Cost CuttingEco FriendlyGluten Free
Ingredients:
800g large GreenVale potatoes3 tbsp vegetable oil
1 tsp each ground cumin; smoked paprika; ground coriander dried oregano;
1/2 tsp hot chilli powder (or more if he fancies!)
1/2 tsp caster sugar
salt and freshly ground black pepper
250ml tomato salsa - fresh or in a jar
75g grated Cheddar cheese
2-3 tbsp sliced pickled jalapeños, drained
method:
- Preheat the oven to 220C/425F/Gas 7. Scrub the potato skins then cut each potato lengthwise into 8 wedges and place in a large roasting tin. Toss with the oil and bake for 20 mins.
- 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. Bake for a further 15-20mins or until the potatoes are golden and crisp on the outside and tender in the middle.
- 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 to melt the cheese. Serve hot.
