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Perfect for sharing or snacking with family, these irresistible potato wedges are covered with melty cheese, creamy avocado, spicy jalapeño sour cream, and pickled peppers for delicious, bright flavor in each and every bite.
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Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 22 minutes. Leaving the oven on, remove from the oven.
Meanwhile, grate the cheese on the large side of a box grater. Evenly top the roasted potatoes with the grated cheese. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted and the potatoes are tender when pierced with a fork. Remove from the oven.
Meanwhile, halve the lime crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then place in a bowl; add the juice of 1 lime half and sliced white bottoms of the scallions; season with salt and pepper. Using a fork, mash to your desired consistency. Roughly chop the peppadew peppers. Finely chop the jalapeño pepper; thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like. Serve the cheesy potatoes topped with the seasoned avocado, jalapeño sour cream, chopped peppadew peppers, and sliced green tops of the scallions. Serve the remaining lime half on the side, if you’d like. Enjoy!
Tips from Home Chefs