Potato nachos

Tip EASILY SWAP A FEW INGREDIENTS TO MAKE THIS VEGAN! Perfect with: Red potatoes

Potato nachos F i n i s h w i t h d o l l o p s o f s o u r c r e a m a n d t o p w i t h c o r i a n d e r . Also great with: Blue potatoes

Serves 6–8

Ingredients

Potato nachos 6 large roasting potatoes (blue or red) 2 tsp cumin, ground 2 tsp coriander, ground 1 tsp garlic powder 1 tsp paprika smoked (or replace all the spices with a shop bought taco mix) 1 tsp salt 3 tbsp olive oil Salsa 1 cob corn, charred and kernels sliced from the cob 1 punnet cherry tomatoes, quartered 2 spring onion, finely sliced 400g tin black beans, rinsed and drained ½ clove garlic minced 1 tbsp olive oil Juice half 1 lime Season with salt Garnish 1 ripe avocado, sliced into thin strips ½ bunch coriander leaves, chopped 200ml sour cream or natural yoghurt Method 1. Preheat oven to 220ºC/200ºC fan forced. 2. Line two large baking trays with non-stick baking paper. 3. Place potato slices in a large bowl. Add spices, salt and oil and toss to evenly coat the potato slices. 4. Spread potato slices on trays and bake for 20–25 minutes or until golden and crisp. 5. Meanwhile... charr the corn and create the salsa. Heat a frypan over medium high heat. Add a little olive oil, then place the cob into the hot pan, leaving it to charr before turning repeatedly

until the corn is cooked and some kernels are blackened. This will take around 8 minutes. 6. Once cool enough to handle slice off the kernels and add a below with all the salsa ingredients.

Toss to evenly coat the ingredients in lime juice, salt and garlic. 7. Once the potatoes are cooked and crispy, transfer to a large serving dish. Scatter over salsa and avocado then finish with dollops of sour cream and top with coriander.

PHOTOS: Victoria Baker Photographer

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