Tex-Mex potato wedges: Difference between revisions
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[[potato wedges|Plain potato wedges]], prepare the same way, just omit the Taco seasoning. | [[potato wedges|Plain potato wedges]], prepare the same way, just omit the Taco seasoning. | ||
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Revision as of 16:33, 31 December 2013
| Tex-Mex potato wedges | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 30 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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The healthier alternative to chips. Kids love them and don't realise they're missing their chips. Served with a salsa or sour cream they also make a very good starter.
If you have not made your own Tex-Mex seasoning, then a packet of El Paso Taco Seasoning Mix will do fine - use 2 tablespoons, not the whole packet. The rest will keep in an air-tight container.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons Tex-Mex seasoning
- 2 large baking potatoes, unpeeled - ideally :
- * Cara
- * Estima
- * King Edwards
- * Marfona
- * Maris Piper
- * Vivaldi
- 2 tablespoons olive oil
- 2 tablespoons peanut oil (groundnut oil)
Method
- Preheat the oven to 220° C (400° F - Gas 6)
- Cut the potatoes into wedges 2.5 cm (1") wide
- Add the potato wedges and both oils to a bowl
- Sprinkle the seasoning over the wedges and with your hands, mix really well to coat the wedges
- Place on the preheated baking tray and cook for 20 to 25 minutes or until golden - check them regularly
- Drain on kitchen paper, serve.
Serving suggestions
Serve immediately
Variations
Plain potato wedges, prepare the same way, just omit the Taco seasoning.
See also
We have a number of chip (french fries) recipes: