Potato wedges are easy to make at home, and while there are many recipes available, I wanted to create something a bit different. This recipe uses an oven-roasting method, inspired by roasted potatoes, for extra crispiness and health. First, the potato wedges are poached, then coated in a butter and spice mixture before being roasted until crispy. Finally, Pecorino Romano cheese is sprinkled on top for added flavor. For the dip, I chose a spicy green sauce using avocado as the base, similar to a simple guacamole. I hope you enjoy this unique twist on classic potato wedges!
Ingredients:
➡️Potato Wedges:
- 750g potatoes, washed and cut into wedges
- 25g butter
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 3 garlic cloves, peeled and finely grated
- 1 tsp olive oil
- Pecorino Romano cheese, grated
- Ground rock salt
- Ground black pepper
➡️Green Spicy Dip Sauce:
- 1x avocado
- 15g coriander
- 1x charred jalapeno
- Juice of 1/2 lemon
- 1tbsp olive oil
- Sea salt flakes
- Ground black pepper
Methods:
1. Prepare the Potatoes:
- Cut the washed potatoes into wedges and place them in cold water. Set aside.
- Bring a pot of water to a boil, add sea salt flakes, and drop in the potato wedges. Stir and bring the water to a boil again.
- Turn off the heat and drain the potatoes using a sieve.
2. Season the Potatoes:
- Transfer the drained potato wedges to a mixing bowl. Add 1 tsp olive oil, ground rock salt, and ground black pepper. Mix well.
3. Prepare the Butter Mixture:
- Heat a frying pan and melt the butter. Remove from heat, then add smoked paprika, dried oregano, and grated garlic. Mix well.
4. Roast the Potatoes:
- Pour the butter mixture over the potato wedges and mix well to coat them. – Transfer the potato wedges to a roasting pan. Roast in a preheated oven at 180°C (with fan) for about 40 minutes or until crispy.
5. Prepare the Dip Sauce:
- Combine all the dip sauce ingredients (avocado, coriander, charred jalapeno, lemon juice, olive oil, sea salt flakes, and ground black pepper) in a bowl.
- Blend until smooth. Adjust seasoning with salt and pepper if needed. Set aside.
6. Finish the Potatoes:
- Remove the roasting pan from the oven and grate Pecorino Romano cheese over the wedges.
- Return to the oven and roast for another 10 minutes.
7. Serve:
- Enjoy the crispy potato wedges with the spicy green dip sauce.
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