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  • Aussie Pub Grub - 06

    From Dave Drum@1:229/452 to All on Wed Mar 15 13:41:05 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crispy Potato Wedges w/Two Dips
    Categories: Potatoes, Vegetables, Herbs, Sauces, Chilies
    Yield: 4 servings

    2 Yukon gold potatoes or
    - unwashed old potatoes
    1 Egg white
    Salt & fresh ground pepper
    1 ts Dried oregano leaves
    Vegetable oil spray

    MMMMM---------------------SPICY TOMATO SAUCE--------------------------
    4 md Plum tomatoes
    1 1/2 tb Olive oil
    1 sm Onion; chopped finely
    1 cl Garlic, crushed in garlic
    - press
    1 sm Red chile; chopped fine
    3 tb Balsamic vinegar
    1 1/2 tb Sugar

    MMMMM---------------------ITALIAN MAYONAISE--------------------------
    4 Sun-dried tomatoes
    2 ts Chopped capers
    1 ts Whole-grain mustard
    1/2 c Mayonnaise

    Set oven @ 250ºC/475ºF (230ºC/450ºF fan forced). Grease
    baking sheets.

    Peel potatoes, cut into wedges about 1" thick. Pat dry
    with paper towel.

    Whisk egg white, salt, pepper and oregano in large bowl,
    add potatoes, toss potatoes in egg white mixture until
    coated. Spread wedges in single layer on prepared baking
    sheets, coat with oil spray, bake 20 minutes. Toss well,
    bake further 20 minutes or until crisp and golden brown.

    Meanwhile, make spicy tomato sauce, halve tomatoes
    lengthwise, spray with oil. Place cut-side down on
    broiler pan. Cook under preheated broiler 3 minutes or
    until beginning to soften, turn, cook further 5 minutes
    or until soft. Scoop flesh from skins into bowl. Heat
    oil in small skillet, cook onion, garlic and chile over
    medium heat 5 minutes or until very soft. Add tomato
    flesh, vinegar and sugar, cook 3 minutes or until sauce
    has thickened.

    Make italian mayonnaise, cover tomatoes in boiling
    water, let stand 10 minutes or until soft, drain. Chop
    finely. Combine with capers, mustard and mayonnaise.

    Serve potato wedges immediately with spicy tomato sauce
    and italian mayonnaise for dipping.

    RECIPE FROM: https://www.womensweeklyfood.com.au

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