Old El Paso

A great starter, perfect for dipping, these spicy Mexican wedges also make a tasty side to grilled meats.

Ingredients

1 x packet Old El Paso Original Taco Spice Mix
1 x jar Old El Paso Original Salsa Dip Mild
1kg medium sized sweet potatoes, scrubbed
2tbsp corn oil
Sour cream to serve

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Instructions

1. Preheat the oven to 190ºC (170ºC for fan assisted ovens), gas mark 5. Cut each potato into thick wedges. Chuck in a large bowl with the oil and turn to coat.

2. Throw them onto a large tray and sprinkle over the Old El Paso Original Taco Spice Mix. Cook for 20-25 minutes turning occasionally until tender.

Make it your way

Dunk in sour cream or Old El Paso Original Salsa Dip – or try them instead of chips with your main!

Cook’s tips

Try swapping the sweet potatoes for baking potatoes. And if you like your food a little less spicy, just use half the Old El Paso Original Taco Spice Mix.