Mexican Chili Potato Wedges

Sun, 13 September 2020

SERVES 6

INGREDIENTS

3 X Large Potatoes ,cut into wedges ,Maris Pipers or Rooster work best  

1 X Tbsp Rapeseed Oil

1 white onion ,chopped

1 clove garlic chopped or grated

400g Minced Beef

1 Tbsp ground cumin spice

1 Tbsp ground coriander spice

1 Tbsp chilli powder

12 baby plum tomatoes chopped 

1 green pepper chopped

1 x handful of grated cheese

1 stock cube beef 

Salt n pepper 

For the Guacamole

1 avocado

1 clove of garlic

1 Tbsp of lime juice

Salt and pepper

Balsamic Tomato Salsa

12 cherry tomatoes chopped

2 spring onions

2 red chillies ,sliced

1 tbsp lime juice

Pinch of salt

Coriander leaves

1 tbsp of chilli flakes

2 tbsp good quality balsamic vinegar

1 Tbsp Wicklow Garlic scented Rapeseed Oil 

For Topping 

2 Tbsp Creme Fraiche / Sour Cream 

Method

1-Preheat the oven to 180c.

2- Par boil the Potatoes for 12 minutes.

3-Fry the onion in oil and add the garlic ,peppers and mince ,chillies, spices and season well.

4-Add the tomatoes and Stock Cube  cook for two minutes, season to taste. 

5- Drain the potatoes and put them in a large ,deep baking tray ,cover with the chilli mince and half the grated cheese and cook in the oven for 20 mins.

6-While this is cooking ,make the guacamole and salsa ,mash the avocado and mix in the remaining ingredients. Set aside.

7-In a small oven dish mix together all the salsa ingredients and baked in oven for 7 mins until soft, remove from oven and leave to cool.

8- Remove the Chilli Mince Potato tray from oven.

9- Top with rest of grated cheese ,guacamole ,crème fraiche and tomato salsa.

10- Sprinkle on some red chillis sliced and torn coriander herb.

11-Ready to serve.