Name: Loaded potato wedges with beans, bacon and cheese
Total time: 3000 s
Yield: 4
Ingredients: 6 white potato; 1 teaspoon cayenne pepper; 1 teaspoon ground cumin; 1 teaspoon garlic granules; 1 tin kidney beans; 1 pack smoked bacon; 100 gram mature cheddar; 300 millilitre soured cream; 2 salad onion; 1 handful coriander

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Toss the potato wedges (6) in a roasting tray with the cayenne pepper (2 g) , ground cumin (2 g) , the garlic granules (3 g) , a drizzle of oil and some salt and pepper. Roast for 15 minutes, then add the kidney beans (1 tin) and roast for a further 15 minutes, until crisp.

Step 2

Meanwhile, on a baking sheet, lay out the Select Farms smoked back bacon rashers (1 pack) and roast for 15 minutes, until crisp. Remove and set aside.

Step 3

Top the potatoes with the grated cheese (100 g) and return to the oven for another 5 minutes, until melted.

Step 4

Break up the bacon into shards and scatter over the potatoes. Spoon over the soured cream (300 g) and scatter over the salad onions (2) and coriander (1 handful) .

Loaded potato wedges with beans, bacon and cheese

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Pork meatballs with cabbage, cannellini beans and mustard

Feta and broccoli frittata

Spiced apple spritz

Pea, crab and za’atar fritters

Burrata and heritage tomato salad

Spicy Tenderstem broccoli omelette

Italian chicken traybake

Chicory Caesar salad with rosemary croutons

Whole roasted cauliflower with quick raita

Rose harissa prawn linguine

Roasted summer veg with labneh and crunchy seeds

Valentine's Day brunch

Shakshuka

Marry me meatless meatballs

Kleftiko, Greek salad and tzatziki

Cod with grains, greens and pesto