Loaded veggie fries
Cheat the salsa with ready-made if you’re short of time. Top the fries with the salsa, sliced avocado, soured cream, coriander and lime wedges for squeezing.
Each serving provides 672 kcal, 17g protein, 55g carbohydrates (of which 10g sugars), 40g fat (of which 17g saturates), 9g fibre and 3.9g salt.
- 500g/1lb 2oz medium potatoes, preferably Maris Piper
- 2 tbsp olive oil
- 1 tsp hot smoked paprika
- 1 tsp flaked sea salt
- 75g/2½oz roasted red peppers, from a jar, sliced
- 50g/1¾oz sliced jalapeño peppers, drained
- 75g/2½oz mature cheddar, coarsely grated
- ½ large ripe avocado, stoned and sliced
- 6 tbsp soured cream
- lime wedges, to serve
For the salsa
Preheat the oven to 220C/200C Fan/Gas 7. Half-fill a large saucepan with water and bring to the boil. Cut the potatoes in half and then into slender wedges or chips. Add to the water and return to the boil. Immediately drain in a colander and leave to stand for 5 minutes.
Tip the potatoes back into the saucepan and toss with the olive oil, paprika and salt. Scatter over a baking tray in a single layer and bake for 15 minutes. Turn with a spatula and cook for a further 5–10 minutes, or until tender and golden-brown.
To make the salsa, mix together all the salsa ingredients in a small bowl and season with a good pinch of salt and lots of black pepper.
Transfer the chips to a shallow ovenproof dish. Scatter the roasted pepper and jalapeño peppers on top and sprinkle with the cheese. Return to the oven for 5 minutes, or until the pepper is hot and the cheese has melted.
Top with sliced avocado, the tomato salsa and soured cream. Scatter extra coriander on top and serve with lime wedges for squeezing.