Loaded wedges

Loaded wedges
10 mins Prep
45 mins until you're eating
Feeds 4
You will need:
  • 750g floury potatoes*, washed, dried and cut into wedges
  • 3 Tbsp olive oil
  • ½ tsp salt
  • 1 avocado
  • 1 Tbsp lemon juice
  • 2-3 rashers streaky bacon, diced
  • 1 cup grated cheddar cheese
  • 250ml bottle F. Whitlock & Sons Smokehouse Tomato Chutney Sauce
Get down to business:
  1. Preheat oven to 200°C (fan assisted). Put potato wedges into a bowl. Toss through olive oil and salt. Transfer to a baking tray in a single layer. Bake for 40-45 minutes, turning halfway through cooking until wedges are golden and cooked.
  2. While the wedges are cooking prepare the smashed avocado. Mash the avocado flesh with a fork. Mix through lemon juice and season with black pepper. Cover and refrigerate until ready to serve.
  3. Fry the bacon in a pan over medium heat until crispy.
  4. Once wedges are cooked. Chuck over the grated cheese. Return to the oven until cheese has melted. Transfer to a serving dish, or save a dish and serve in the same tray. Pour over F. Whitlock & Sons Smokehouse Tomato Chutney Sauce. Top with crispy bacon and a ton of smashed avocado.

Notes:

  1. Replace the bacon with chopped chorizo if wished
  2. Floury potatoes – Agria, Red Rascal, Ilam Hardy. These are excellent for roasting as they are low in water content but high in starch and have a fluffy texture.
  3. Replace the smashed avocado with sour cream
  4. To make drunken loaded wedges stir a splash of bourbon or tequilla into the sauce before pouring over the wedges

Made with

Smokehouse Tomato Chutney Sauce

Smokehouse Tomato Chutney Sauce

Smokehouse Tomato Chutney Sauce

Smokehouse Tomato Chutney Sauce

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