2 large potatoes
2-1/2 teaspoons olive oil
1 teaspoon cajun seasoning
1/3 cup prepared salsa
2 tablespoons sour cream
1/4 cup cheddar cheese, grated
Coat a large baking sheet with 1 1/2 teaspoons (7 ml) oil. Cut potatoes into small wedges. Place in a large bowl and toss with remaining oil. Sprinkle with seasonings to taste, toss until evenly coated. Turn onto baking sheet in a single layer. Roast in centre of preheated 425 F (220 C) oven, turning halfway through until potatoes are brown and crispy, 25 to 30 minutes.
Meanwhile, spoon salsa into centre of large serving plate. Top salsa with sour cream. Arrange potato wedges around salsa. Sprinkle potatoes with cheese.
Serves 4