Any steak becomes even more luxurious topped with a dollop of this gently tangy Chive and Blue Cheese Butter. The herb butter also goes well with lamb chops and chicken. I love to spread it on crackers served with preserved figs, or the serve it with freshly baked bread.
A favourite in almost every household and restaurant, this potato wedges recipe can be enjoyed as a snack, side dish, or as a light meal on its own. I love serving it with a juicy steak or as a quick snack with sweet chili sauce or a dipping sauce.
You almost can’t make a mistake with this recipe and if you do, well then you might have just created your own signature version of it.
Pre-heat the oven to 220 C with a roasting pan inside
Cut the potatoes into wedges about 1 cm thick.
Boil the potato wedges in salted water for about 5-6 minutes until just tender not soft.
Drain the potato wedges and pat dry with paper towel.
Remove the hot roasting pan from the oven and scatter the potatoes in the pan.
Coat the potato wedges with the garlic, herbs, olive oil, salt & pepper. Use tongs to toss all the ingredients to make sure everything is mixed properly.
Bake for 10-15 min until golden brown and crispy, turning regularly during baking. Remove and serve.
Notes
Variations: Baby potatoes cut in halves. Add a sprinkle of fresh lemon juice. Tip: Use fresh herbs and not dried, as the fresh herbs flavours will develop more in the oven. Make sure the potato wedges are well coated with olive oil as this is vital in getting them crispy.
Ripe avocados are an almost complete food. Giving us lots of natural potassium, beta-carotene, vitamin E, some vitamin B and C, a little protein and starch and avocado oil, which is mainly a monounsaturated fat. Avocado, chives and marjoram, is a match made in heaven and its healthy indulgence at its best.
Scoop out the flesh, without damaging the skin, and mash it with the lemon juice.
Blend in the cream, chives and marjoram and season with salt and pepper to taste.
Pile back into avocado skins (or scoop into a small serving bowl) and add a few sprigs chives or marjoram as a garnish.
Serve with crisp bread, potato chips or as is.
The variations on this recipe are nearly endless. Add a little crushed garlic, chopped chillies, chervil, cilantro, tarragon or flat-leaf parsley in whatever ratios you feel like. But be careful, too much garlic and tarragon can easily overpower the avocado.
Notes
The variations on this recipe are nearly endless. Add a little crushed garlic, chopped chillies, chervil, cilantro, tarragon or flat-leaf parsley in whatever ratios you feel like. But be careful, too much garlic and tarragon can easily overpower the avocado.
