Cook Well for Less

Chilli-loaded Potato Wedges

Turn the chilli deliberately reserved from Bean & Chickpea Chilli into a substantial tray of crisp loaded wedges.

Prep
10 mins
Cook
45 mins
Total
55 mins
Difficulty
easy
Serves
2
Illustration: Crisp potato wedges topped with bean and chickpea chilli
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • Approximately 500 g chilli reserved from Bean & Chickpea Chilli
  • 600 g potatoesscrubbed and cut into even wedges

Optional extras

  • 40g cheddar cheesegrated
  • Plain yoghurt
Equipment
  • large baking tray
  • saucepan
  • wooden spoon

Cook

Method

  1. Heat the oven and prepare the wedges

    Heat the oven to 220°C / 200°C fan / Gas 7. Pat the cut potatoes dry, then toss them with the oil, smoked paprika and black pepper. Spread them on a large baking tray in one layer, with space between them and a cut side against the tray.

    New to this?How to make crispy potato wedges

  2. Bake until crisp

    Bake for 35–45 minutes, turning the wedges after about 25 minutes, until deeply golden, crisp at the edges and tender in the middle.

  3. Reheat the chilli

    When the wedges are nearly ready, put the reserved chilli in a saucepan. Reheat over a medium heat, stirring often and adding a splash of water if needed, until steaming hot throughout. Reheat it only once.

  4. Load and serve

    Divide the wedges between two plates or shallow bowls and spoon over the hot chilli. Add the Cheddar or yoghurt if using and serve straight away.

Start with another recipe

Where the saved food comes from

This recipe starts with food deliberately saved from another Cook Well for Less recipe. The ingredient list shows the amount this recipe expects.

  1. Illustration: Kidney bean and chickpea chilli beside plain rice

    Make and save first

    Bean & Chickpea Chilli

    Reserve approximately 500 g—roughly two-fifths of the finished chilli—before serving the first meal.

    Spoon the steaming-hot reserved chilli over crisp oven wedges, with yoghurt or Cheddar if wanted.

    Start with Bean & Chickpea Chilli

For later

Storing and using leftovers

Storage

Keep the reserved chilli refrigerated and use it within 48 hours of cooking the original batch. Once reheated, serve the loaded wedges immediately rather than cooling and reheating the chilli again.

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