• 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 jalapenos, drained


  • STEP 1
    Preheat the oven to 220oC (fan 200oC/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.
  • STEP 2
    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 15-20mins or until the potatoes are golden and crisp on the outside and tender in the middle.
  • STEP 3
    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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