Serves 2

This serves two people, but can easily be multiplied to serve more.  What can I say other than that these are absolutely flippin' delicious!

 

4 medium potatoes, peeled, (or not) and cut into 1 inch cubes

2 tsp mild chili powder (don't use full strength unadulterated chili powder to this amount,

it will be far too strong. If that is all you have, cut it back accordingly)

1/4 tsp each ground cumin, ground coriander, garlic granules, onion granules

1 tsp dried oregano flakes

salt and black pepper to taste

2 TBS olive oil

splash hot pepper sauce (I like the green tabasco)

60g grated cheddar or jack cheese (1/2 cup)

2 spring onions, finely sliced

sour cream

 

Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tray with aluminium foil.  Spray with non-stick baking spray.  Set aside.

Toss the Potatoes into a bowl along with the seasonings, oil and hot pepper sauce. Spread out onto the baking sheet.  Bake for 10 minutes.  Remove from the oven and flip the potatoes over. Return to the oven and roast for a further 10 minutes.  They should be tender by then.  Sprinkle with the cheese and return to the oven only long enough for the cheese to melt. Sprinkle with the spring onions and serve immediately with sour cream if desired.