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Potato Wedges with a Cashew & Pepper Crust

by - Friday, July 11, 2014


Hello and happy Saturday to you all!

It's a wee bit drab today in my corner of the UK, so I'm cosying up inside and working through a nice balance of chores and hobbies. I'm about to get baking for a new recipe which you'll see on here in the next week, but for today I've got a super simple side dish that's perfect for these wet and grey days.

Cashews and potatoes combine together here in the most indulgent, comforting way possible. The soft, nutty finish of these wedges creates a warmth and texture like no other, and takes the classic wedge up a notch.

So, stick these in the oven, snuggle up on the sofa and swoon over the gorgeous smell that will be emitting from your kitchen...


  Potato Wedges  
  with a Cashew & Pepper Crust  
Don't forget to refer to my Conversion Chart for your temperatures and weights.


Serves 4 (as a side or snack)
Prep 15 mins
Cook 1 hour

What you will need:
6 oz (175g bag) sea salt & black pepper cashew nuts
4 large baking potatoes
4 tbsp olive oil





















What to do:

Preheat your oven to 200°C and slice your unpeeled potatoes into medium size wedges.

Throw these into a shallow roasting tin and drizzle with the oil.

In a food processor (or with a pestle and mortar) blitz / crush the cashew nuts into tiny pieces.

Pour the cashew nut grounds over the wedges and massage in with your hands, ensuring all wedges are covered in the oil and the nuts.

Pop on the middle shelf of the oven and cook for an hour, or until the wedges are golden brown. At the half hour mark, just give the whole tray a shake and pop back in.

Serve either as a side dish or as a snack with a creamy mayonnaise for dipping.


It's literally as simple as that!

Have yourself a wonderful Saturday and I'll see you again soon.


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