For me, this recipe evokes pure childhood nostalgia. It brings back memories of times down the beach with a big paper tray of seasoned wedges and sweet chilli sauce.
My recipes are simply the food that I love to eat and enjoy cooking for my friends and family. They are never too serious, always achievable and generally packed full of flavour.
For me, this recipe evokes pure childhood nostalgia. It brings back memories of times down the beach with a big paper tray of seasoned wedges and sweet chilli sauce. Or filling up on piping hot nuggets of potato at home after a big day of sport and activities. Even today, going to the pub and having wedges with a cold beer reminds me of sitting at the RSL with the fam and our friends having wedges – I can even smell the sticky, smoky carpets. Granted, as kids, we would never have had the blue cheese dipping sauce. We’d just straight up go the sour cream and too much sweet chilli – but this is still a cracker version!
Food for me has always played a big part: of our family, of growing up, of my childhood and now, of my career. Food was always about connection, about story and about sharing that with different people. Growing up I learned all about cooking and food from my mum. She would always have food hit the table, no matter how many people turned up at our house. She could make something out of nothing (a skill I feel like I have inherited!). Food really dominates what I do and who I am.
4 large sebago potatoes
2 teaspoon smoked paprika
2 teaspoon garlic powder
1 teaspoon cayenne pepper
Salt and pepper to season
Sweet chilli sauce, to serve
Blue Cheese Sauce
40g semi-soft blue cheese
½ cup sour cream
½ lemon, juiced
1/4 cup chives, finely chopped
Preheat the oven to 220°C.
Cut the potatoes into wedges and place them in a pot. Cover with cold water and bring to a gentle boil. Simmer for around 10 minutes or until potato is just tender. Drain the potatoes and let the steam come off for a few minutes.
Place the wedges in a roasting tray and add the smoked paprika, garlic powder and cayenne pepper. Season with salt and pepper and drizzle with olive oil. Coat evenly and roast in the oven for 20 minutes or until crispy and golden.
To make the blue cheese sauce, mix the blue cheese and sour cream in a bowl. Add the lemon juice and season with salt. Mix through the chives. Adjust seasoning to taste.
Serve the wedges with blue cheese sauce and sweet chilli sauce.
TIP: You can use any large potato. Even waxy potatoes will give you a nice result with a slightly different texture.
TASTE OF AUSTRALIA WITH HAYDEN QUINN AIRS 4.30PM SATURDAYS AND SUNDAYS ON TEN.
First published in ed#680