Mexican Chili Potato Wedges
Sun, 13 September 2020
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 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
1 tbsp of chilli flakes
2 tbsp good quality balsamic vinegar
1 Tbsp Wicklow Garlic scented Rapeseed Oil
2 Tbsp Creme Fraiche / Sour Cream
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.