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Potato nachos

Potato nachos

Name: Potato Nachos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Australian
Ingredients: 6 large roasting potatoes; 2 tsp cumin, ground; 2 tsp coriander, ground; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp salt; 3 tbsp olive oil; 1 cob corn, charred & kernels sliced from the cob (see below); 1 punnet cherry tomatoes, quartered; 2 spring onions, finely sliced; 400g tin black beans, rinsed and drained; ½ garlic clove, minced; 1 tbsp olive oil; ½ lime, juiced; 1 ripe avocado, sliced into thin strips; ½ bunch coriander leaves, chopped; 200ml sour cream or natural yoghurt

Difficulty Easy

Season Spring

Preparation 15 mins

Cooking 35 mins

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Method

(This recipe was created by Kate Flower, of Kate Flower Food, and kindly supplied by WA Potatoes)

Preheat oven to 220C/200C fan forced. Line two large baking trays with non-stick baking paper.

Place potato slices in a large bowl. Add spices, salt and oil and toss to evenly coat the potato slices.

Spread potato slices on trays and bake for 20-25 minutes or until golden and crisp.

Heat a frypan over medium-high heat. Add a little olive oil, then place the cob in the hot pan, leaving it to char. Turn repeatedly until the corn is cooked and some kernels are blackened. This will take about eight minutes.

Once cool enough to handle, slice off the kernels and add to all the other salsa ingredients. Toss to evenly coat the salsa in lime juice, salt and garlic.

Once the potatoes are cooked and crispy, transfer to a large serving dish. Scatter salsa and avocado over the potatoes, finish with dollops of sour cream or yoghurt, and top with coriander.