Mexican style loaded jacket wedges
2
Ingredients
2 large potatoes
1 tablespoon sunflower oil
1 teaspoon smoked paprika
1 heaped teaspoon English mustard
Salt
½ tin black beans or kidney beans (freeze the rest)
Sour cream
Optional
Guacamole or Pea guacamole
Jalapenos in brine
Preheat oven to 200°C fan oven (220°C conventional oven / gas mark 7)
Collect your ingredients, a chopping board, a sharp knife and a large oven tray.
On the chopping board, carefully cut the potato in half ensuring your fingers are clear of the knife.
Turn the potato flat side down onto the board. Cut into thick wedges. Wash.
Place the potatoes onto a baking tray with a lip.
Sprinkle over the smoked paprika.
Spoon a heaped teaspoon of English mustard on top and a glug of sunflower oil.
Use your hands to coat the potatoes with the toppings. Spread out the potatoes on the tray.
Sprinkle with a little salt.
Place in the oven for 20 minutes.
After 20 minutes, carefully take out the tray – it will be very hot! Place on a heat proof surface. Close the oven.
Use a palette knife to loosen the potatoes from the bottom of the tray. Turn over.
Place back into the oven for another 10 -15 minutes until golden to brown in colour and soft but crispy!
While the jacket wedges are cooking, make your tomato sauce or reheat. Drain your tinned beans and add to your sauce. Adjust the seasoning.
Make your pea guacamole
When ready to eat, spoon the jacket wedges into a serving dish leaving any excess oil behind. Spoon over the beans in tomato sauce, salsa, guacamole, jalapenos and sour cream.
Jacket potato wedges are a great, cheap, easy side dish for many meals. Try coating with different herbs and spices. Add a tablespoon of flour or cornflour with your spices will give a thicker flavoured coating on your potatoes.