BlogBBQ IdeasSpicy Potato Wedges with Mushrooms

Spicy Potato Wedges with Mushrooms

Spicy Potato Wedges with Mushrooms

Serves 2

Ingredients

450g (1lb) potatoes, scrubbed then cut into fairly thick wedges

30ml (2 tablesp) olive oil

10ml (2 teasp) paprika pepper                                                      

10ml (2 teasp) ground cumin

5ml (1 teasp) ground coriander

5ml (1 teasp) ground turmeric

250g (9oz) brown/chestnut mushrooms, halved

125g pack baby corn

2 small leeks, thickly sliced

75g (3oz) Red Leicester Cheese, grated

Method

Prep: 10 minutes.
Cooking: 50 minutes

1. Cook potatoes in boiling water for a minute, then drain well. 

2. Heat oil in a roasting tin and fry spices for 30 seconds. 

3. Add potatoes and stir well to coat. 

4. Cook in the oven 200º C, 400º F, Gas no 6 for 25 minutes, stirring once half way through cooking. 

5. Stir in the mushrooms, corn and leeks and cook for a further 20 minutes. 

6. Stir, sprinkle cheese over the top and cook for a further 5 minutes.