Potato wedges topped with guacamole, salsa, and sour cream
Servings: 4
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Directions
- Preheat the oven to 200°C and line the baking tray with baking paper
- Put the wedges into a mixing bowl and add the salt and oil
- Toss to combine well
- Place on the baking tray and bake until cooked and golden
- Remove from the oven and arrange the potatoes on an ovenproof serving dish
- Sprinkle with the cheddar cheese and continue to cook until the cheese has melted (+/- 5 minutes)
- Top with the guacamole, salsa, and sour cream
- Sprinkle with the spring onions and serve while still hot
Ingredients
- 6 small potatoes, with the skin on, cut into wedges
- Coarse salt, to taste
- 80 (1/3 cup) sunflower oil
- 180 g cheddar cheese, grated
- 80 g ready-bought guacamole
- 80 g ready-bought Mexican salsa sauce
- 125 ml (½ cup) sour cream
- Spring onions, sliced to garnish