Tag Archives: side dish

Amazing Potato Wedges

Potato wedges are a standard side dish in our house, although most of the time I wing it and decide what seasoning to use a few seconds before popping them in the oven. I decided to experiment over a couple of weeks and make a note of the different herb and spice combinations I used. This one was a clear winner judging from my husband, the potato hater’s reaction. (I’m pleased to say he has seen the error of his ways and has been reformed for at least 4 years!) The potato is a mighty ingredient, so expect more recipes with one of my favourite food stuffs as the star.

In my opinion, there are two golden rules you must always follow when making homemade wedges: rinse in cold water after cutting into wedge shapes and par boil for at least 5 minutes.

With or without the skins left on this flavour mix works for both. You can adjust the ratio according to your preference. For example, a 1/4 tsp more thyme for a herbier taste, more cayenne pepper for a spicier wedge etc.

One last thing. Don’t be tempted to use more oil or else you’ll end up with wedges soft on the outside or having to increase the cooking time.

Amazing Potato Wedges

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients

  • 6 medium potatoes
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried thyme

Directions

  1. Cut the potatoes into wedges, with or without peeling according to preference and rinse.
  2. Place into a large pan of cold water and bring to the boil. Continue to boil for 6-8 minutes, then drain.
  3. Heat your oven to 230C/450F.
  4. Measure the herbs and spices into a small bowl and mix.
  5. Transfer your par-boiled potato wedges into an oven proof dish and sprinkle over the spice mix.
  6. Drizzle with the olive oil and toss to coat well.
  7. Bake in the oven, turning once, for 45-60 minutes until crispy.

Serve as a side with burgers, wraps, quesadillas or on their own with a dip.

Enjoy!

Garlic & Shallot Potato Salad

According to my husband my potato salad is “the best potato salad ever”. I haven’t been able to recreate it in Cayman because the US imported shop bought mayonnaise tastes completely different to the same brand mayonnaise in the UK. In my opinion it has a strong egg taste to it which doesn’t appeal to me.

I’m going to try and see if I can create something similar using miracle whip (like a cross between mayonnaise and salad cream) but in the meantime this mayonnaise free version is our new favourite.

Ingredients

500g new potatoes
4 cloves garlic, peeled
1 maggi onion & garlic stock cube
2 shallots, finely chopped
120 ml extra virgin olive oil
1 1/2 tbsp red wine vinegar
1 tsp course ground dijon mustard
juice of half a lemon
1/4 tsp fine sea salt
1/4 tsp ground black pepper
1/2 tbsp fresh thyme

Boil the potatoes with the garlic and stock cube until soft, drain and put aside to cool slightly in a large bowl.

To make the vinaigrette, whisk together the olive oil, red wine vinegar, dijon mustard, lemon juice and salt and pepper in a small bowl or jug.

Finely chop the softened garlic and add to the cooled potatoes. Stir in the shallots, thyme and vinaigrette.

Serve warm or cover and refrigerate until ready to use.

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Enjoy!

Roasted Garlic & Pepper Couscous // Recipe

I love this recipe. It’s easy, tasty and healthy. Perfect as a snack on its own, with salad or a side dish for chicken or fish. It can be eaten hot or cold and keeps refrigerated in an air tight container for about 5 days; good for weekly meal prepping or a make ahead dish for a party buffet.

I’ve also made this previously with low cal spray oil and it works just as well for anyone following slimming world/weight watchers etc.

Ingredients

1 1/2 cups couscous (225g)
3 cups boiling water (750ml)
1 vegetable stock cube
3 bell peppers, halved
1 bulb garlic
1 courgette, cubed (optional)
2 tbsp extra virgin olive oil
Salt & pepper to season

Preheat the oven to 200/400 degrees and line a baking tray with foil. Place the peppers on the tray cut side down  with the garlic bulb and chopped courgette (if using), drizzle with the olive oil, season and cook for 35 minutes. Once done, remove from the oven to cool, while preparing the couscous.

Add the boiling water and stock cube to the couscous in a large bowl or jug and stir to combine. I find adding double the amount of water to couscous is fail safe method to ensure your couscous is always fluffy and never watery.

While the couscous is hydrating, remove the stalks and seeds from the peppers, roughly chop and squeeze the garlic from the bulb. The couscous should have absorbed all of the water by now. Fluff with a fork and add the roasted vegetables along with any oil left over on the baking tray (there won’t be much). This will have soaked up the flavour of the vegetables and is a delicious addition to the couscous.

Stir well, season to taste (we like lots of black pepper) and serve.

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Enjoy!