Spicy nachos wedges

Ingredients

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

Method

Preheat the oven to 220C/ 425F/Gas Mark 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 15-20 mins 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.

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