Crispy Golden Potato Wedges with MTD Sauce (Or – Quick! My potatoes are about to sprout!)

– What is the Long and Short of It? –

Crispy, golden potatoes with a dipping sauce so good you will finish any leftovers with a spoon…This is dedicated to all those people out there who think they can’t cook. You can cook this. Trust me.

– For the Wedges –

 

Potatoes, cut into wedges
Oil
Salt
Spices ( I like tumeric, cumin, caramon and paprika)

– For the MTD Sauce –

For every two people you will need

1 Brown onion, diced
1 Large Clove of Garlic, finely minced
400 gm Greek yoghurt (or any unsweet unflavored yoghurt)
Salt
Small Handful of Parsley
1 tblsp of Oil
Pinch of Sugar

Preheat the oven to 200.

Cut as many potatoes as you think your guests will eat (this depends largely on if it will be the main course or a side dish) and space evenly on a baking tray (or two)

Drizzle well with olive oil. You want enough to evenly coat. Give it a good salting and wack in your spices. Even just tumeric is lovely, if you dont have all the spices.

Get in there with your hands and massage the oil and and spices and salt all over your lucky wedges.

Bung tray in the oven and leave for about 20 minutes until crispy and the kitchen smells wonderful.

Meanwhile.

Fry onion in about oil until golden and caramelized over a medium to high heat. Add a little salt and a pinch or two of sugar and cook a mo, You want some serious goldenness going on here. Stir through 1 tbls of water. Turn off.

Mix finely chopped garlic into and parsely into onion. Cool 5 minutes. Stir through yoghurt and season to taste.

Serve with a generous portion of MTD sauce and devour!

– The Long of It –

I have been making wedges for as long as I can remember. They are one of the first things I learnt how to cook and their variations are countless.

My mum makes amazing ones with good quality mayonnaise, fresh chopped rosemary and grain mustard and they are soft and luscious.

It still amazes me the incredibly vast guises the humble potato can take. From mash to duaphinoise to chips to curry to pringles, to jacket, to soup to vodka…

Can you imagine the first people to discover potatoes? To take this wierdly lumpy thing from the ground and then think that it was edible. How wildly delicous it would be… How it would cause a famine in Ireland…

Did you know that potatoes were the first food to be grown in space? Hot damn! That is awesome! They are eco friendly. They are healthy. They are the 4th most consumed food on the planet… Marie Antoinette never actually said ‘Let them eat Cake!’  But she did wear potato blossoms as accesories….

But this all pales in comparison to the fact that pototoes are just damn delicious. Plunk one in the coals of a dying fire. Roast. Salt and drench with butter and tell me otherwise…

 

A note on the title: I haven’t made wedges in a while. Last night me and my lovely host were deciding what to cook and we were like, how about potatoes?
But lo and behold the potatoes were getting little sprouty bits and we were like, quick, quick, what shall we do?
And it came to me like a bolt from the blue and we made wedges. From all of the potatoes. And it was glorious.

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About MissNom

Chef. Sister. Food enthusiast. Aspiring writer. These are some of the things that i am. Also little crazy. A lotta freckles. A lot of personality. Buckets of oppinions. (baby, as they say, i aint backwards about comin' forwards) I am a girl from the country, living in the city, about to head to Italy and Spain to spend a year exploring everything that is woundrous, armed with nothing but a couple of lonely planet guide books, an obssession for food and a healthy dose of adventurousness. Yes, that is a word now. Would you care to join? View all posts by MissNom

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