Mexican Chilli Potato Wedges Recipe

Mexican Chilli Potato Wedges Recipe
Prep in Prep in:
15 mins
Cook in Cook in:
20 mins
Serves Serves:


Heat the oven to 180°C.

Parboil the potatoes for 12 minutes or microwave for six.

While they are cooking, fry the onion until soft and add the garlic, peppers and mince, chillies, spices and season well. Cook for three minutes on high. Add the tomatoes and cook for two minutes.

Drain the potatoes and put them in a large, deep baking tray, cover with the chilli mince and half the grated cheese and cook in the oven for 20 minutes.

While this is cooking, make the guacamole and salsa. Mash the avocado in a bowl with a fork and mix in the remaining ingredients. Check and adjust the seasoning. Set aside.
In another bowl, mix together all the salsa ingredients and set aside.

To serve, remove the chilli from the oven, sprinkle over the coriander leaves, remaining cheese and chilli flakes then top with the crème fraiche, salsa and guacamole.


3 large Rooster potatoes, cut into wedges

1 tbsp rapeseed oil

1 white onion, chopped

1 clove of garlic

400g minced beef

1tbsp ground cumin

1tbsp ground coriander

1tbsp chilli powder

12 baby plum tomatoes

2tbsp sliced jalapeno peppers

1 green pepper

A handful of grated cheddar cheese

For the guacamole:

1 avocado

1 clove of garlic

1tbsp lime juice

2 cherry tomatoes, chopped

A pinch of salt

Or alternatively use a pot of fresh pre-made guacamole

For the salsa:

12 cherry tomatoes, chopped

2 spring onions, sliced

2 red chillies, sliced

1tbsp lime juice

pinch of salt

2tbsp Low fat crème fraiche

Coriander leaves, torn

1tbsp chilli flakes (optional)

Or alternatively use a pot of fresh pre-made salsa