Equipment
- 1-2 Oven trays
- Baking paper
- 1 Frypan
- 1 Large bowl
- 1 Small bowl
Ingredients
Wedges
- 800 g potatoes or 800g frozen wedges
- 1 tbsp Mexican seasoning
- 1 tbsp / 15 ml olive oil
Toppings
- 3 tomatoes
- 300 g bacon
- 1 tbsp / 15 ml olive oil
- 1 cup / 150 g frozen corn
- 1 cup / 80 g baby spinach
Avocado
- 1 avocado
- 2 tsp / 10 ml apple cider vinegar
- ½ tsp red chilli flakes optional
To serve
- ½ cup / 125 g sour cream
- 3 tbsp / 60 g sweet chilli sauce
Instructions
Before you start
- Preheat oven to 220 °C or 200 °C fan bake. Line an oven tray with baking paper.
Cook wedges
- Slice the unpeeled 800 g potatoes into wedges. Toss on the prepared oven tray with 1 tbsp Mexican seasoning and 1 tbsp olive oil. Season with salt and pepper. Bake for 25-30 minutes, until golden and tender. Tip: Swap trays halfway through to ensure even cooking.
Make toppings
- Meanwhile, dice 3 tomatoes and 300 g bacon. Heat 1 tbsp olive oil in a frypan on high. Cook bacon for 5-6 minutes, until crispy and browned. Then drain 1 cup frozen corn and add to the pan. Cook for a further 2-3 minutes, until tender. Transfer to a large bowl with the tomato and 1 cup baby spinach and toss to combine.
Prep avocado
- Peel and dice 1 avocado and mash in a small bowl. Mix with 2 tsp apple cider vinegar and ½ tsp red chilli flakes (if using). Season to taste with salt and pepper.
To serve
- Divide wedges between plates and top with veggies and bacon. Spoon over the avocado mash and sour cream and drizzle over the sweet chilli sauce.
Nutrition
Calories: 826kcal | Carbohydrates: 74g | Protein: 36g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 1434mg | Potassium: 2026mg | Fiber: 12g | Sugar: 16g | Calcium: 98mg | Iron: 4mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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