Ultra crispy roast potato wedges with blue cheese dipping sauce.
Generously seasoned potato wedges, crispy and crackly on the outside, with pillowy potato insides, go on – dip them in a creamy blue cheese sauce – perfect for any party!
1 kg potatoes smooth and firm
Greenfields garlic powder
Greenfields black pepper
Greenfields onion powder
2 tbsp butter
2 tbsp flour
600 ml semi skimmed milk
blue cheese of your choice – we love Shropshire Blue cheese
For the wedges Soak raw potato wedges in hot water for 10 minutes before baking. This important step releases some of the starch in the potatoes and lets them absorb moisture, which gives you crispy outsides and soft, moist interiors.
Slice the potatoes into even wedges so they bake evenly.
Season generously with garlic powder, onion powder and black pepper.
Arrange the potatoes evenly across the pan so that each wedge has a flat side against the pan.
Flip halfway through baking, this is essential to achieve evenly golden, crispy edges all over.
Keep checking and don’t pull them out of the oven too early. They should be deeply golden and crispy.
For the blue cheese sauce
Cut the cheese into small squares. Add a pinch of salt and pepper to the milk. Place 2 tbsp butter and 2 tbsp flour in a pan, heat until the butter is melted, add the milk slowly to the pan stirring continuously, then add the blue cheese in small batches, keep stirring until you have a sauce consistency.