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Spicy Nachos Wedges

Serves: 4

Cost CuttingEco FriendlyGluten Free‏

Ingredients:

800g large GreenVale potatoes

3 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.
Print Recipe http://www.greenvalepotatoes.co.uk

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