Loaded fajita wedges

Ingredients – serves 4

• 8 baking potatoes, sliced into thick wedges (about 8 per potato)
• 1 tbsp vegetable or olive oil, plus extra for drizzling
• 30g fajita seasoning from a packet
• 1 onion, roughly chopped
• 1 yellow or orange pepper
• 1 red chilli, roughly chopped, plus slices to serve (can deseed for a milder flavour)
• 4 garlic cloves
• 400g tin chopped tomatoes (or 4 – 5 good sized fresh tomatoes and a splash of water)
• 125g ball of mozzarella (or cheese of your choice)
• 15 g fresh coriander to serve
• salt and pepper

Method

1. Preheat the oven to 180°C/160°C fan/gas mark 4 and place the wedges on 2 baking trays, spaced so they’re not overcrowded.
2. Drizzle oil over the wedges followed by some salt and pepper and half the fajita seasoning (saving the rest for later. Bake in the oven for 45 minutes.
3. Just before the wedges are cooked, put a pan on a medium heat and pour in a tablespoon of oil. Add the onion, pepper and the chilli and sprinkle over some salt and pepper. Let this cook for 3 -4 minutes until it begins to soften. Add the garlic and cook for a further 1 minute.
4. Add the remaining seasoning and stir for another minute keeping everything moving so the seasoning doesn’t burn on the bottom of the pan. Stir through the tomatoes and let the sauce bubble away for 2 minutes.
5. Take the wedges out of the oven. By this point they should be crispy on the outside and fluffy on the inside. Put them in a baking dish (around the 25cm x 200cm size) and spoon the sauce over them. Break up the mozzarella (or whatever cheese you have chosen) and evenly spread over the the wedges as well. Heat the grill.
6. Put the baking dish under the hot grill for 5 minutes (or until the cheese has melted and is beautifully golden). Serve with the fresh coriander and sliced chilli scattered over the top.

Recipe and image courtesy of Mitch Lane – ‘Feed your family for a fiver’