Author Archives: RBD

Fajita Potato Wedges with Chicken

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Ingredients:
4 medium Smooth potatoes such as Desiree
3 tbsp olive oil
4 chicken breasts cut into chunky strips
2 peppers deseeded and cut into chunky strips
1 onion peeled and thickly sliced
2 tbsp fajita seasoning
8 large lettuce leaves
Guacamole or tomato salsa to serve

Typical varieties: Desiree
Prep time: 5 mins
Cook in: 25 mins
Serves: 4

Method:
Pre-heat oven to 200°C/400°F/Gas Mark 6.
Place the potatoes, half of the oil and half of the seasoning into one sandwich bag and shake to ensure the potatoes are evenly coated with seasoning.
Spread the ingredients out into single layer on on baking tray.
Repeat with the chicken, peppers, onions and the other halves of the oil and seasoning.
Place potato tray in oven and cook for about 25 minutes until tender and golden. After 10 minutes add the chicken and vegetable tray and cook for the remaining 15 minutes.
Take lettuce leaves and place a large spoonful of the baked mixture into the centre, add a dollop of guacamole or salsa. Scrunch, fold or roll up and eat!

Bennett Potatoes donates spuds to Hibaldstow Academy

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100_2705Bennett Potatoes has lent a helping hand to school children getting to grips with the humble potato.

To learn more about the UK’s most popular vegetable, students at Hibaldstow Academy near Brigg entered a competition at the Lincolnshire Show this year called ‘Project Potato’.

The children had to grow their own potatoes and then cook them. Bennett Potatoes supplied some additional potatoes to the academy as the students’ spuds weren’t quite ready in time for the show.

Martin Rhodes operations factory manager at Bennett Potatoes, said: “We were more than happy to supply Hibaldstow Academy with some of our potatoes to support their competition entry.

“Engaging with the local community is something we have always been keen to do and we are making efforts to increase that interaction with the community.”