Spicy nachos wedges

Spicy nachos wedges


  1. Preheat the oven to 220C/ 425F/Gas Mark 7
  2. 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.
  3. 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.
  4. Bake for a further 15-20 mins or until the potatoes are golden and crisp on the outside and tender in the middle.
  5. 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.

Recipe from greenvale.co.uk

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This makes a great sharing starter or luch


800g large GreenVale Farm Fresh potatoes
3 tbsp vegetable oil
1 tsp each ground cumin; smoked paprika; ground coriander dried oregano;
1/2 tsp hot chilli powder
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


Time: 15 mins
Serves: 6
Nutrition: 348 cals, Fat 16.5g (sat fat 5.4g