Prepare the Home Fries
1. Preheat your oven to 220°C (200°C fan).
2. Pour 100 mL of cooking oil into a baking tray and place it in the oven while it preheats.
3. Cut the new potatoes into even-sized pieces—halves or quarters, depending on their size.
4. Bring a large pot of heavily salted water to the boil and add the potatoes.
5. Cook for 15–20 minutes, or until the potatoes are fork-tender.
6. Carefully drain the potatoes.
7. Remove the hot baking tray from the oven and carefully add the potatoes to the hot oil, taking care to avoid splashing.
8. Return the tray to the oven and roast until the potatoes are golden brown and crispy, turning once if needed.
Cook the Taco Beef
1. Season the 10% lean beef mince generously with salt, pepper, or your favourite taco seasoning.
2. Shape the mince into one large, flat burger.
3. Place it in a hot frying pan and cook almost completely on one side without moving it, allowing a deep, browned crust to develop.
4. Flip the burger over and use a spatula to break it up into bite-sized pieces.
5. Add a generous amount of Chimac Whiskey Wing Hot Sauce and stir through the beef.
6. Cook for another 1–2 minutes until the sauce coats the mince and thickens slightly.
Assemble
1. Remove the crispy home fries from the oven and transfer them to a serving plate.
2. Spoon the whiskey wing taco beef over the potatoes.
3. Finish with a generous handful of grated cheddar cheese while everything is still hot, allowing the cheese to melt slightly.
