These spiced potato nachos are made from organic Russet potatoes, sprinkled generously with spices and covered in vegan cheese and spicy hot jalapeños.
Preheat the oven to 450 degrees F.
Wash and scrub the potatoes. Cut into wedges lengthwise.
Place the ghee and oil in a baking dish and heat in the oven for 1-2 minutes. Carefully remove the hot baking dish from the oven and add potatoes. Toss potatoes in oil with a spatula. Sprinkle generously with salt and pepper. Bake for 40 minutes to 1 hour, checking for browning on the edges.
Mix together the garlic powder, Ancho chili powder and Mexican oregano. Sprinkle over the potatoes 15 minutes before the potatoes are done roasting. Toss before serving. Transfer to a plate
Meanwhile, transfer the spicy nacho dip to a microwave safe container. Heat at 30 second intervals until melted. Pour over the potatoes. Garnish with hot jalapeño pepper slices.