Loaded Mexican Potato Wedges
If you’re looking for a quick, easy and filling meal with a little Mexican flair, then look no further. We’ve used the latest addition to the Findus range – Paprika and Basil Potato Wedges to create this tasty recipe of Loaded Mexican Potato Wedges. It’s really simple, all you need to do is pop the wedges in the oven, while they cook, you can prepare the toppings.
Once the wedges are golden brown and crispy you can load them up with all the tasty toppings and grill to perfection. It’s the kind of dish that you can put in the centre of a table of hungry friends and everyone can just dig in. Great for sharing and really easy to put together. Oh, and did we mention, utterly delicious. Time to plan your next fiesta!
RECIPE FOR LOADED MEXICAN POTATO WEDGES
Preparation time: 25 minutes
Cooking time: 40 minutes
2 x 500g Findus Paprika and Basil Potato Wedges
2 tsp (10 ml) olive oil
1 (roughly 140 g) red onion, finely chopped
450 g beef mince
2 tsp (10 ml) garlic, finely chopped
1 (4 g) green chilli, finely chopped
2 tsp (10 ml) ground coriander
1 tsp (5 ml) dried origanum
¾ C (180 ml / 240 g) tomato purée
½ tsp (2.5 ml) salt
1½ C (375 ml / 100 g) white cheddar, grated
2 C (500 ml) cocktail tomatoes, quartered
1 C (250 ml) avocado, diced
2 (40 g) spring onions, finely chopped
2 tsp (10 ml) lemon juice
salt and pepper
1 C (250 ml) sour cream, to serve
handful finely chopped coriander, to serve
3 lemons cut into wedges, to serve
METHOD FOR LOADED MEXICAN POTATO WEDGES
Preheat the oven to 200 °C. Arrange the wedges on a lined baking tray and bake until golden and crisp, approximately 15-20 minutes. Turn the potato wedges halfway through the cooking process. Keep the oven on.
Heat the olive oil in a saucepan over medium heat. Add the onions and sauté for 2 minutes. Stir in the beef mince, garlic and chillies and sauté for a further 2 minutes. Add the coriander, origanum, tomato purée and salt and fry, 10 minutes.
Spoon the mince mixture over the potato wedges and sprinkle the cheese on top. Return it to the oven and allow the cheese to melt for 2-3 minutes.
For the salsa, stir everything together and season to taste.
Drizzle the sour cream over the wedges and top with some of the salsa. Garnish with chopped coriander. Serve the wedges with the remaining sour cream, salsa and lemon wedges on the side.
Tip: Pour the sour cream into a squeezy bottle to easily drizzle it over the wedges. The sour cream can also just be spooned over the wedges.
Recipe, Photography and styling by Illanique van Aswegen