Everyone loves a good hot chip, especially as a weekend snack on a cool Canberra night. Food writer Libby Kimber dabbles in fries this week, bringing you some tasty twists on an absolute classic.
Baked potato wedges with chives, parmesan and truffle
Recipe and image from The Dirty Dishes: 100 Fast and Delicious Recipes by Isaac Carew, published by Bluebird, RRP $39.99.
- 6 medium potatoes
- Sea salt
- Olive oil
- 6 rashers of streaky smoked bacon
- Grated Parmesan, to serve
- Handful of chives, chopped
- Drizzle of truffle oil, to serve
Preheat the oven to 200°C (fan 180°C) and line a baking tray with greaseproof paper.
Cut the potatoes lengthways into wedges and rinse in cold water. Place them in a large saucepan filled with fresh cold water. Season with plenty of salt and bring the water up to the boil. Simmer for 20 minutes and then drain. Allow the potatoes to cool and steam-dry for 5 minutes.
Mix a good glug of olive oil with a healthy pinch of salt. Coat the wedges with the oil and place them on the lined tray, along with the streaky bacon.
Roast them in the oven for 20-25 minutes until golden and crisp. Put the bacon and wedges in a bowl and cover in the Parmesan, chives, a pinch of salt and the truffle oil. If you’re feeling extra fancy, you could slice fresh truffles over the wedges.
Loaded spiced wedges with caramelised onion and mashed avocado
Recipe and image courtesy of HelloFresh | hellofresh.com.au
- 3 potatoes
- Olive oil
- 1½ tsp Creole spice blend
- 1 corn cob
- 1 red onion
- 1 Tbsp balsamic vinegar
- 2 tsp water
- 1½ tsp brown sugar
- 1 tomato
- 1 bunch coriander
- 1 lime
- ½ tin (200g) red kidney beans
- 50g shredded cheddar cheese
- 1 avocado
- 100g Greek yoghurt
Preheat the oven to 240°C (220°C fan-forced). Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the Creole spice blend and season with a pinch of salt and pepper. Toss to coat. Place the corn on the same oven tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, or until the potatoes are nearly tender and the corn is bright yellow.
While the potatoes are roasting, thinly slice the red onion. In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook for 5-6 minutes, stirring regularly until softened. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky. Set aside.
Finely chop the tomato. Roughly chop the coriander. Slice the lime into wedges. Drain and rinse the red kidney beans.
Remove the oven tray with the potatoes and corn after 20 minutes. Transfer the corn to a plate and set aside. Sprinkle the red kidney beans and shredded cheddar cheese over the potatoes and bake for a further 5 minutes, or until the potatoes are tender and the cheese is melted.
While the cheese is melting, scoop out the avocado flesh using a spoon. In a medium bowl, mash the avocado flesh with a squeeze of lime juice and a drizzle of olive oil until smooth. Season to taste with salt and pepper. When the corn is cool enough to handle, slice the kernels from the cob.
Divide the cheesy wedges between plates and top with the caramelised onions, mashed avocado and Greek yoghurt. Sprinkle with the corn kernels, tomato and coriander. Serve with the remaining lime wedges.