Loaded Wedges with Grilled Pancetta & Jalapeño Sour Cream

Loaded Wedges with Grilled Pancetta & Jalapeño Sour Cream


  • 1kg frozen original wedges or plain style chunky chips
  • 1 cup grated mozzarella or pizza style melting cheese
  • 1 tablespoon olive oil
  • 1 small onion, halved and finely sliced
  • 50g pancetta (use bacon or Parma ham if preferred)
  • 1/2 cup sour cream
  • 1/4 cup jalapeños, diced
  • Extra jalapeños and fresh rosemary, to garnish
Tough days (actually, any days) can me magicked away with these carbalicious wedges, paired with a bottle of rich, red pinot noir. Serve with the curtains drawn and the phone on mute. Serves 4-6

Replace the packet wedges with chunks of kumara or Agria potatoes for a different option.

  1. Preheat the oven to 190°.
  2. Arrange the wedges in an even layer on an ovenproof serving dish. Cook for 10-15 minutes, until the wedges just start to colour. Meanwhile, heat the olive oil in a frying pan and sauté the onion and pancetta for a few minutes until the onion is tender.
  3. Combine the diced jalapeño and sour cream and season well.
  4. Sprinkle the semi-cooked wedges with half the grated cheese, top with swirls of sour cream then scatter over the onion and pancetta mix and remaining cheese. Cook for a further 5-10 minutes until golden and bubbling. Garnish with extra jalapeños and fresh rosemary sprigs.

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