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    Nacho Potato Wedges and Dip


    Source of Recipe


    Peak Markets

    List of Ingredients




    2 large potatoes 2
    12 ml olive oil 2 1/2 tsp
    5 ml cajun seasoning 1 tsp
    75 ml prepared salsa 1/3 cup
    30 ml sour cream 2 tbsp
    50 ml cheddar cheese, grated 1/4 cup

    Recipe



    Coat a large baking sheet with 1 1/2 teaspoons (7 ml) oil. Cut potatoes into small wedges. Place in a large bowl and toss with remaining oil. Sprinkle with seasonings to taste, toss until evenly coated. Turn onto baking sheet in a single layer. Roast in centre of preheated 425 F (220 C) oven, turning halfway through until potatoes are brown and crispy, 25 to 30 minutes.

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

    Serves 4

 

 

 

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