The Pampered Chef ® Lemon & Rosemary Potato Wedges with Dips

Stoneware makes Potato Wedges so brilliantly!  Just wedge, spritz with oil (or as here toss in a small amount) throw onto your Stoneware and bake until ready.  LOVE it!  The recipe below takes the simple and with a couple of extra tweaks makes it spectacular!

Potato Wedges

3 baking potatoes (about 225 g each)
1 clove garlic, pressed
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon olive oil
1 tablespoon finely grated lemon zest
1/4 teaspoon teaspoon freshly ground black pepper, plus extra for seasoning dips

Lemon & Chive Dip

1 packet (200 g) full fat soft cheese
1 pot (150 ml) soured cream
2 tablespoons snipped fresh chives
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Prawn Cocktail Dip

140 g mayonnaise
2 tablespoons tomato purée
1 teaspoon white wine vinegar
4 drops of hot red chilli sauce
250 g cooked, peeled prawns (thawed, if using frozen)

  • Preheat oven to 220°C/fan 200°C/Gas 7. For potato wedges, cut each potato into 8 even wedges on Cutting Board using Forged Cutlery Utility Knife. Place potato wedges into Classic Batter Bowl. Press garlic over potatoes using Garlic Press. Finely chop rosemary leaves using Food Chopper. Add rosemary and olive oil to potatoes; mix thoroughly using Small Mix ‘N Scraper®.
  • Arrange potato wedges in a single layer on Medium Round Stone; bake 35-40 minutes or until cooked and browned. Halfway through cooking time, turn wedges over using Mini-Serving Spatula to ensure even browning; 5 minutes before end of cooking, sprinkle lemon zest and black pepper over wedges. Serve potato wedges warm with one of prepared dips (prepare dip whilst wedges are cooking).
  • To prepare Lemon & Chive Dip, place soft cheese and soured cream in clean batter bowl. Reserve a few snipped chives and a little lemon zest for garnish. Add lemon juice and remaining chives and lemon zest to batter bowl; mix well. Season with black pepper. Serve dip in Simple Additions® Small Bowl; garnish with reserved chives and lemon zest.
  • To prepare Prawn Cocktail Dip, place mayonnaise, tomato purée, vinegar and chilli sauce in clean batter bowl; mix thoroughly. Drain any excess liquid from prawns; pat prawns dry with kitchen paper. Reserve 3-5 whole prawns for garnish. Chop remaining prawns; combine with mayonnaise mixture. Season with black pepper. Serve in Simple Additions® Small Bowl; garnish with whole prawns.

Yield: Serves 6-8

Per serving: Energy 1108kJ/264kcal; Protein 8.3g; Carbohydrate 27.8g; Fat 14.2g; Saturated Fat 5g; Fibre 2.4g; Salt 0.9g

Tool Tip: Each prepared dip is enough to serve with one full quantity of cooked potato wedges.

Susie Evans
Independent Director for the Pampered Chef
07854 241575
© The Pampered Chef—United Kingdom, Ltd.


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