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Waste-nothing loaded potato wedges

Waste-nothing loaded potato wedges on a baking tray

Waste-nothing loaded potato wedges

Name: Waste-nothing loaded potato wedges
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 120ml vegetable oil; 1½kg Maris Piper potatoes; 2 rosemary sprigs; 100g chorizo skin removed and chopped into ½cm cubes; 2 tbsp plain flour; 2 garlic cloves crushed; ½ tsp chilli flakes; 250ml milk; 75g leftover cheese grated (we used a mixture of gruyère and cheddar); 2 spring onions finely sliced; 10g parsley finely chopped

Ailsa Burt

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Serves 6

Prep: 20 mins

Cook: 1 hr

A star rating of 3.4 out of 5.6 ratingsRate

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Use unpeeled potatoes and any cheese and milk that’s almost past its best with this recipe for potato wedges – it's great for Friday nights in

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Ingredients

Nutrition

Units:

MetricUS

120ml vegetable oil
1½kg Maris Piper potatoes
2 rosemary sprigs
100g chorizo

skin removed and chopped into ½cm cubes
2 tbsp plain flour
2 garlic cloves

crushed
½ tsp chilli flakes
250ml milk
75g leftover cheese

grated (we used a mixture of gruyère and cheddar)
2 spring onions

finely sliced
10g parsley

finely chopped

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Nutrition: Per serving

kcal427
fat20g
saturates7g
carbs46g
sugars4g
fibre5g
protein13g
salt0.9g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Pour the oil into one extra-large or two large baking trays and put in the oven to heat up. Remove any eyes on the potatoes and give them a good scrub to clean the skins. Cut into 2cm-thick wedges and tip into a saucepan. Cover with cold water, then add the rosemary and 1 tbsp fine sea salt. Cover with a lid and bring to the boil. Boil for 1 min, then remove from the heat and drain. Leave to steam-dry for 5-10 mins.
step 2

Carefully remove the tray or trays from the oven and gently turn the wedges and rosemary in the hot oil. Season, then roast for 50 mins-1 hr, shuffling the wedges around halfway through, until golden and crisp. Meanwhile, heat a dry pan over a medium-high heat and fry the chorizo for 5-6 mins until crispy and the oils have been released. Remove with a slotted spoon and set aside on a plate. You’ll end up with around 2 tbsp oil in the pan (if it looks like much less, add a drizzle of vegetable oil).
step 3

Tip the flour, garlic and chilli flakes into the pan and stir to create a paste. Cook for a few minutes before adding the milk, a little at a time, whisking well after each addition. Simmer for 3-5 mins until thickened, then remove from the heat. Stir through the cheese until melted, then season to taste.
step 4

Once the potato wedges are golden, tip onto a platter, drizzle over the cheese sauce, and scatter the chorizo over the top, along with the spring onions and parsley.

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A star rating of 3.4 out of 5.6 ratings

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