This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes.
Sometimes, spontaneous things are the best. I am a planner by nature – in fact my blog posts are already planned out over a month ahead. I think UN-spontaneous describes my nature pretty well. Life is a beautiful thing and we miss too many moments by not living on the spur of the moment sometimes, and I know sometimes I need to be more courageous and step away from my plans a bit more. ANYWAY. The point is, there were carbs, then more carbs, then guacamole and cheese and salsa and more cheese so obviously I had to blog it! So here we go… blogging spontaneity.
I. Just. Can’t. I just finished eating this, and now sitting here looking at the pictures I already want it again. Guys. Help? Seriously though, this is dangerous food. There is almost no effort involved. It can be thrown together (too) easily and devoured even more easily. Like literally, it was gone in 10 minutes.
There is something about nachos which just screams comfort food, and who doesn’t love comfort food? By switching out the regular nacho chips for potato wedges, this instantly turns into a whole meal for sharing. You could double or triple the recipe if you have a few people over. It would be the perfect dinner to put in the middle of the table so everyone can just pick at what they want. Proper sharing food!
It looks almost too good to eat. ALMOST.
Layer upon layer of fresh ingredients is what makes this dinner so special. The guacamole is soft, fresh and zingy, the salsa is tingly, the potatoes are crispy and fluffy and it all comes together in one beautiful, warm, easy dinner. Top with fresh herbs and there you have it. You won’t regret making this I promise! Enjoy!
Potato Wedge Nachos
10-11 New Potatoes
1/2 Lime (for the juice)
Shredded Cheese of Your Choice
Salt and Pepper
1. Boil the new potatoes whole, with the skin on for 10 minutes. Strain and cut into quarters. Lay onto a baking sheet lined with parchment paper, drizzle with olive oil then season with salt, pepper and smoked paprika. Bake at 180 degrees Celsius for 25 minutes until golden brown.
2. Make the guacamole. Cut the avocado in half long ways around the stone, and pull it apart so you have two halves, one with the stone in. To remove the stone put a knife in it and twist – it will pop right out. Use a spoon to scoop out the flesh into a bowl and mash it with a fork. Add the juice of half a lime, season with salt and pepper and mix together. Add some fresh coriander to taste.
3. Once the potato wedges are baked, pile them in the centre of the baking tray, and top with the shredded cheese – as much or little as you like! Pop under the grill for a few minutes until the cheese is melted.
4. Top the wedges with the guacamole, some salsa and the sour cream. Season to taste and serve immediately!