Potato Wedges 3-Ways

Here's something fun I threw together. It's not just Wedges, it's wedges with CHOICES. The Gochujang tomato sauce has the sweetness of the tomatoes along with the umami and fire of the Gochujang (a popular Korean paste made from red chillies). The Gorgonzola Sauce is just as you would expect--sharp and tangy. While Za'atar is an Arabic spice/herb blend or seasoning. You've probably had it on your chips at Grill'd but didn't realise it had a name. It's also pretty good on freshly cooked flatbread.

Once you've dunked a wedge into each one, experiment and see where it takes you. You'll be surprised at the different flavours you can create in your mouth from this simple snack.

Ingredients

• Potato Wedges:
• 1kg Potatoes, waxy
• 2 tblspns Olive Oil
• Gochujang Tomato Sauce:
• 1 tblspn Olive Oil
• 1 Shallot, finely diced
• 1 tspn Garlic, crushed
• 400g can Peeled Tomatoes, whole
• 2 tblspns Gochujang
• 1 tspn sugar
• Gorgonzola Sauce:
• 200ml Double Cream, at room temp
• 150g Gorgonzola, crumbled
• Za'atar:
• 1 tspn Thyme, dried
• 1 tspn Oregeno, dried
• 1 tspn Sumac
• 1 tspn Sesame Seeds, lightly toasted
• 1 tspn course Cooking Salt
• Meaty Sprinkles (optional):
• 100g Pancetta or Bacon, finely diced
• 1 tspn Wazoo Dust (Recipe HERE) or Smoked Paprika

Method

1. Potato Wedges:
2. Pre-heat your oven the 200degC
3. Wash and dry the potatoes, skin on. Cut them in half lengthways and then into wedges.
4. Put the potatoes in a pot and cover with water. Put the pot on the hob and bring it to the boil. Once it boils, remove from heat and drain the water. Let the potatoes rest in the pot and steam for a bit until mostly dry. You just want to par-boil these--not obliterate them.
5. Transfer to a large mixing bowl and coat with the olive oil. Then spread them them out on a baking dish and transfer to the oven for 50 minutes (flipping them over at the 25 minute mark). While the wedges are in the oven, let's get on with everything else...
6. Gochujang Tomato Sauce:
7. In a small saucepan on medium heat, add the olive oil. Once hot, saute the diced shallot for a few minutes until soft. Add the garlic and cook, stirring for another 30 seconds.
8. Pour the tomatoes into the saucepan. You can break open the tomatoes and remove the cores and seeds if you like, but it's not absolutely necessary. Mash the tomatoes to a pulp with a potato masher.
9. Add the gochujang and sugar, and bring to the boil, stirring. Once it boils, transfer to a small serving bowl or ramekin.
10. Gorgonzola Sauce:
11. Pour the double cream into a pan on medium heat. Gently warm the cream, continually stirring, while adding the gorgonzola. Once it has all melted then transfer to a small serving bowl or ramekin.
12. Za'atar:
13. To toast the sesame seeds, first dry fry them in a small skillet on medium high--but be careful not to brown them too much. Then simply combine all the ingredients in a small serving bowl or ramekin.
14. Meaty Sprinkles (optional):
15. Just before the potatoes are ready, fry your bacon/pancetta in a small skillet, stirring while adding the Wazoo Dust (Recipe HERE) or paprika.
16. You are done!
17. Once the potatoes are ready, remove from the oven and sprinkle with the bacon/pancetta. The sauces can be served warm or cold--it's up to you.