Spicy Potato Wedges with Mushrooms

Spicy Potato Wedges with Mushrooms

Ingredients

  • 250g brown/chestnut mushrooms, halved
  • 450g potatoes, scrubbed then cut into fairly thick wedges
  • 2 tbsp olive oil
  • 2 tsp paprika pepper                                                      
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 125g pack baby corn
  • 2 small leeks, thickly sliced
  • 75g Red Leicester Cheese, grated

Method

  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 200ºc 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.

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