Originally posted at: http://cheapfeasts.co.uk/2014/04/27/tuna-melt-potato-wedges/
All I want when trying to revise is chips. But what I need is brain food. Combine the two, you say? If you insist!
A quick google led me to these, and who could possibly deny the awesomeness of cheesy potato wedges which are actually good for you?!
Ok, so they’re not the prettiest thing in the world. But seriously? Cheesy potato wedges that help you study? Do you really care how pretty they are?
Leftovers (ha! Like you’ll have leftovers) should be fine to reheat for around three days if kept in the fridge.
Serves: one person (but is very easy to scale up for more).
Cost per person: £0.67 (price based on Tesco Value ingredients).
Ingredients:
- 200g new potatoes
- 1/2 can (80g) tuna, drained
- 1/2 small onion
- 40g grated cheese (cheddar or similar)
- 1 tsp paprika
- 1/2 tsp rock salt (or normal salt if you don’t have it)
- Vegetable oil
Method
1) Preheat the oven to 180C.
2) Chop the potatoes lengthways – you can use jacket potatoes for this, but I prefer new potatoes because you get more skin, which goes lovely and crispy. Place them on a baking tray and drizzle with plenty of oil, so they don’t stick. Sprinkle with paprika and a little rock salt, and stir around so that the potatoes are covered on all sides with oil and paprika. Bake in the oven for about 20 minutes, until the potatoes are soft when you poke them with a knife.
3) Finely chop the onion and mix together with the tuna and all but a small handful of the cheese.
4) When the potatoes are cooked cover them in the tuna mixture, and sprinkle the extra cheese over the top, because there is no such thing as too much cheese (and if anyone ever told you there was, then you were lied to my friend). Bake for another 10 minutes, until the cheese is golden and bubbly.
5) Stuff face.
