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Nacho Potato Wedges & Dip




Source of Recipe


the web


List of Ingredients




2 large potatoes
2 ½ tsp (12 mL) olive oil
1 to 2 tsp (5 to 10 mL) tex mex or cajun seasoning
1/3 cup (75 mL) bottled salsa
2 tbsp (30 mL) light sour cream or plain yogurt
¼ cup (50 mL) grated cheddar cheese


Recipe



Preheat oven to 425°F (220°C). Coat a large baking sheet with 1½ tsp (7 mL) oil. Cut potatoes into wedges no thicker then ½ inch (1 cm). Place in a large bowl and toss with remaining tsp (5 mL) oil.

Sprinkle with seasonings to take, and then toss until evenly coated. Turn onto baking sheet in a single layer. Roast in centre of preheated oven, turning halfway through until potatoes are brown and crispy, 25 to 30 minutes.

Meanwhile, spoon salsa into centre of a large dinner plate. Top salsa with sour cream. Arrange potato wedges around salsa. Sprinkle potatoes with cheese serve immediately.

Serves 4.