Recipe courtesy of www.greenvalefarmfresh.co.uk
Spicy nacho wedges
This punchy dish is perfect for a summer's day - think al fresco dining and a Mexican-style tequila beer!
Serves: 4
Ingredients
- 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
Method
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.
