ROAST POTATO WEDGES
ULTRA CRISPY 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!
Large bag SMOOTH, FIRM potatoes
Blue cheese of your choice
(TIP: we love shropshire blue CHEESE)
2 TBSP Butter
2 TbSP Plain flour
600ML Semi skimmed milk
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.
Sprinkle with parsley.
FOR THE BLUE CHEESE SAUCE
Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste and serve.