Tatties with added spice

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Tasty tatties!

This potato recipe was a real winner for the health hub class on Monday, at Carrickfergus Cookery School, Carrick YMCA.

The young people simply couldn’t resist the cajun spiced crispy potato wedges, finished off with their favourite toppings and Mozzarella cheese.

The class learned that keeping the skins on potatoes adds extra vitamins and fibre to their diet, and that a large baking potato costs only 25pence.

Here’s to tatties with spice!

Chunky spicy potato wedges

Serves 4

4 large baking potatoes, scrubbed, skins on.

3 teaspoons Cajun spice

2 tablespoon vegetable or olive oil

100g cheddar cheese, grated

100g bacon lardons or cubed pancetta

1 red pepper, deseeded and diced

4 spring onions, washed and sliced

Thai sweet chilli sauce (optional)

1. Preheat the oven to 200 degrees centigrade.

2. Cook the whole baking potatoes in a saucepan of boiling water for 10 – 15 minutes or until just softening. Drain and cut each potato into 8 wedges.

3. Mix the oil with the Cajun spice in a large bowl and add the potato wedges. Carefully toss the wedges in the oil mixture until fully coated.

4. Transfer the potato wedges onto a large shallow tin, skin side down and place in the hot oven for 20 to 30 minutes or until golden and crispy.

5. Fry the bacon lardons in a fry pan until crispy. Drain and set aside. Add the diced pepper into the same pan and fry until softened.

6. Place the potato wedges into a large heat proof serving dish and sprinkle over most of the peppers, pancetta and sliced spring onions.

7. Sprinkle over the grated cheddar and then the remaining peppers, pancetta. Place under a pre-heated grill until the cheese is melted and bubbling.

8. Delicious served with a drizzle of Thai sweet chilli sauce.