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Servings: 4

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

DIRECTIONS

1

Preheat the oven to 200°C and line the baking tray with baking paper

2

Put the wedges into a mixing bowl and add the salt and oil

3

Toss to combine well

4

Place on the baking tray and bake until cooked and golden

5

Remove from the oven and arrange the potatoes on an ovenproof serving dish

6

Sprinkle with the cheddar cheese and continue to cook until the cheese has melted (+/- 5 minutes)

7

Top with the guacamole, salsa, and sour cream

8

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

Directions

1

Preheat the oven to 200°C and line the baking tray with baking paper

2

Put the wedges into a mixing bowl and add the salt and oil

3

Toss to combine well

4

Place on the baking tray and bake until cooked and golden

5

Remove from the oven and arrange the potatoes on an ovenproof serving dish

6

Sprinkle with the cheddar cheese and continue to cook until the cheese has melted (+/- 5 minutes)

7

Top with the guacamole, salsa, and sour cream

8

Sprinkle with the spring onions and serve while still hot

Potato wedges topped with guacamole, salsa, and sour cream