8 medium potatoes, cut lengthwise into 1-inch thick wedges
3 tbsp vegetable oil
2 cloves garlic, finely chopped
1 tsp salt
1 tsp pepper
2 cans (15oz each) chilli with beans
1 cup shredded sharp Cheddar cheese
2 tbsp finely chopped jalapeño peppers
1/3 cup coarsely chopped fresh basil leaves
Sour cream, optional
Chopped spring onions, optional
Method:
Heat oven to 400ºF.
Lightly spray 2 foil-lined baking sheets with no-stick cooking
spray.
In large bowl, combine potatoes, oil, and garlic; toss to coat.
Arrange in even layer on baking sheets; season potatoes with salt
and pepper.
Bake for 40 to 45 minutes or until tender and browned, turning
potatoes and switching position of pans halfway.
Meanwhile, in saucepan, combine chilli, cheese and jalapeños; heat
over medium-low heat 5 to 8 minutes or until cheese is melted, stirring
occasionally.
Stir in basil.
To serve, spoon chili mixture into heatproof bowl; place on large
serving platter.
Surround chili with potato wedges; serve with sour cream and green
onions, if desired.
Food & Drink 
8 medium potatoes, cut lengthwise into 1-inch thick wedges
