SERVES 4
PER SERVING
173 CALORIES
3.2G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30 MINUTES
for the potato wedges
4 large baking potatoes (approx. 600g total)
1 vegetable stock cube
low-calorie oil spray
for the salsa
3 large tomatoes
2 spring onions, finely chopped
pinch of chilli flakes
50g low-fat vegetarian cheddar-style cheese, grated
salt and freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Cut the potatoes into wedges and place in a saucepan. Add the stock cube and just cover with water. Bring to the boil and cook for 5 minutes.
3 Drain well and place on a non-stick baking tray. Spray lightly with the oil and place in the oven for 20–25 minutes until golden brown.
4 Skin the tomatoes by placing in boiling water for 10 seconds. Remove the seeds and cut into small dice.
5 Mix the diced tomatoes with the spring onions and chilli flakes and season with salt and pepper.
6 Place the potato wedges in an ovenproof bowl, top with the salsa mix and grated cheese and return to the oven until the cheese has melted.
TIP Cooking the potatoes in vegetable stock adds flavour and the stock coating will help them to brown in the oven
