I wanted a cheese sauce to drizzle on top of the potato wedges so I made a lighter version. In a skillet or pan, melt a little butter with olive oil. Add about 2 tablespoons of flour and whisk to blend. Cook the flour over low heat for a few minutes. Stir in water and about 2 tablespoons sour cream. Add more water if mixture is too thick. Lastly, add a cup of grated cheese and blend well. Sprinkle some paprika, cumin and chili powder. Season with a little salt.
Slice the potatoes in wedges using a wavy cutter or knife. Blanch the potatoes in boiling water until they are half-cooked. Drain and arrange them on a cookie sheet (I used a pizza pan as shown above) then lightly brush both sides of the potato wedges with olive oil. Sprinkle with salt and pepper (optional). Roast or broil until lightly browned. Arrange the potatoes on a serving platter. Drizzle with cheese sauce then sprinkle with sliced jalapenos, black and green olives. Sprinkle with extra cheese and garnish with cilantro if desired.
|the potato nachos shown topped with sliced jalapenos & black olives|