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Carisma Crispy Buffalo Potatoes with Blue Cheese Dressing

Ingredients

  • BUFFALO SAUCE

  • TO SERVE

Method

STEP 1

Preheat oven to 200’c

STEP 2

Combine the polenta, panko crumbs, paprika, onion & garlic powder.

STEP 3

Par boil the potatoes in heavily salted water for 15minutes

STEP 4

Drain and toss with the vegetable oil, then coat on the dry crumb mix.

STEP 5

Place on a lightly oil baking tray and bake for 30minutes until golden and crisp.

STEP 6

Meanwhile, make the buffalo and blue cheese sauce.

STEP 7

In a small sauce pan over medium heat bring the hot sauce, Tabasco chilli and brown sugar to a simmer. Once dissolved add the cubed butter and stir until it has combined. Set aside until ready to use.

STEP 8

In a small bowl break up the blue cheese with a whisk, add the sour cream and lemon juice, mixing until smooth – you can keep some blue cheese aside and add it later if you want some bigger chunks. Store in fridge until ready.

STEP 9

Once the crumbed wedges are golden brown, place on a serving plate and drizzle with plenty of buffalo sauce.

STEP 10

Serve with cool and tangy blue cheese sauce and refreshing sticks of cucumber and celery.

By Lucy Tweed @everynightoftheweek | www.enotw.com.au  

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