Loaded Mexican Potatoes
Crispy potato wedges with cheddar and sour cream, perfectly seasoned and served with spring onions and jalapeños. Easy to make on the grill or in the oven.
Ingredients for 4 servings:
- 800 g waxy potatoes
-
10 g Blackburns’ Mexican seasoning blend (test quantity) - 2 tbsp rapeseed oil
- 150 g grated Cheddar
- 150 g sour cream
- 2 spring onions
- jalapeños, to taste
Preparation
Step-by-step guide
- 1
Wash the potatoes, cut them into evenly sized wedges, and dry them well. Then toss them with oil and Mexican seasoning and spread them out on a baking tray or in a grill-safe dish.
- 2
Cook over indirect heat at 200 °C for 30-35 minutes, turning once during cooking. The potatoes should be soft on the inside and browned on the outside. If you're not using a grill, bake the potatoes in a fan oven at 200 °C for about 30-35 minutes; for deeper browning, briefly increase the heat at the end.
- 3
Sprinkle the cheddar on top and let it melt for another 3–5 minutes. Then serve with sour cream, spring onions, and jalapeños.
Pro Tips
Do not add any extra salt. The cooking time depends on the size of the wedges.
