Po­tato wedges with salad

Friday - - Leisure Cajun Spice -

(serves 4)

Prep time: 5 mins In­gre­di­ents 4 bak­ing pota­toes oil, for brush­ing Ca­jun sea­son­ing Ched­dar cheese, cut in half toma­toes, thinly sliced gar­lic, peeled and finely chopped red onion, finely chopped red vine­gar ex­tra vir­gin olive oil radic­chio, bro­ken into small pieces 2 tbsp 8 thin slices 4 plum 2 cloves 1 1 tbsp 4 tbsp 1 head Method 1. Pre­heat oven to 200°C. Bake pota­toes for an hour and 20 mins or un­til ten­der. Re­move pota­toes from oven and cool slightly. Turn oven up to 225°C. Cut each po­tato into 6 wedges. Brush each wedge with a lit­tle oil, dust both sides with Ca­jun sea­son­ing. Put wedges on bak­ing sheet and re­turn to oven for fur­ther 15-20 min­utes, un­til crispy and golden. To make salad, toss toma­toes with gar­lic and onion. Whisk vine­gar and olive oil to­gether, sea­son to taste, then driz­zle over toma­toes. Top with radic­chio. Re­move po­tato wedges from oven. Ar­range slices of cheese over wedges and re­turn to warm oven for 3-4 min­utes, or un­til cheese has melted. Serve wedges with tomato salad. Sea­son with pep­per be­fore serv­ing.






Cam­era Press

Cook­ing time: 2 hours

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