Taco Fries

Recipe by: Sarah Butler

Craving something indulgent, flavour-packed, and irresistibly satisfying? These Taco Wedges are a fun twist on a classic comfort food—perfect for a quick dinner or a casual weekend treat.

Taco Fries

SERVES

2

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

10

MINUTES

Ingredients

  • 2 large rooster potatoes, cut into wedges

  • 3-4 tbsp vegetable or sunflower oil

  • 200 g ground steak mince

  • ½ beef OXO cube, crushed

  • 4 tbsp olive oil

  • 25 g butter

  • 1 small onion, finely diced

  • 1 garlic clove, minced

  • 3 tbsp tomato purée

  • ½ tin of chopped tomatoes

  • ¼ pint water

  • 1 tsp dried oregano

  • 1 tsp chilli flakes

  • Salt & freshly ground pepper

  • 50g grated red cheddar

  • 1 tbsp freshly chopped parsley

  • Taco Sauce:

  • 8 tbsp mayonnaise

  • 2 tbsp tomato ketchup

  • 1 tbsp mustard

  • 1 tbsp pickle juice (from any jar of pickles)

  • 20 ml fresh cream

Method

  1. Preheat oven to 200C, 180C fan, gas 6

  2. Coat the wedges in the oil and season with salt and pepper.

  3. Bake in the oven for 40 minutes turning half way (or air fryer for 25 minutes) until golden and crispy.

  4. To make the bolognese, heat 2 tbsp olive oil in frying pan on high heat.

  5. Brown the mince in a frying pan, crumble in the OXO cube. Set aside once golden all over.

  6. In same pan, heat 2 tbsp olive oil and 25 g butter. Cook onion 2–3 minutes, then add garlic and fry 1 more minute.

  7. Return the mince to the pan.

  8. Add the tomato purée, chopped tomatoes, water, oregano, chilli flakes, salt & pepper.

  9. Simmer lightly and cover pan with foil for 20–30 minutes.

  10. Remove foil for final 10 minutes if sauce needs thickening.

  11. Combine all taco sauce ingredients in a bowl.

  12. Plate up the wedges, top with taco meat and spoon over taco sauce.

  13. Finish with cheese and melt in preheated oven (200°C/180°C fan/gas 6) or under a hot grill.

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