NACHO POTATOES WITH SALSA
Preparation time 10 mins Cooking time 20 mins Serves 2 500g leftover cooked potato wedges 200g bottled tomato salsa (sauce) 250g crème fraiche (or sour cream) 100g cheddar cheese, grated TOMATO AND AVOCADO SALSA 2 tomatoes, cut into small dice 1 avocado, cut into small dice 1 red chilli, finely chopped 1 garlic clove, finely chopped Juice of 1 lemon 2 tbsp olive oil Handful of coriander, roughly chopped Preheat oven to 200°C. Pack the potato wedges in an oven pan and pour the bottled tomato salsa over. Dish spoonfuls of sour cream over the wedges and sprinkle the cheddar cheese over. Place in the oven for about 20 minutes until the cheese has melted and is golden brown. Mix all the ingredients for the tomato and avocado salsa together, except for the coriander. Season with salt and pepper. Dish the salsa up over the wedges and serve with the fresh coriander.