Carisma Crispy Buffalo Potatoes with Blue Cheese Dressing
Preheat oven to 200’c
Combine the polenta, panko crumbs, paprika, onion & garlic powder.
Par boil the potatoes in heavily salted water for 15minutes
Drain and toss with the vegetable oil, then coat on the dry crumb mix.
Place on a lightly oil baking tray and bake for 30minutes until golden and crisp.
Meanwhile, make the buffalo and blue cheese sauce.
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.
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.
Once the crumbed wedges are golden brown, place on a serving plate and drizzle with plenty of buffalo sauce.
Serve with cool and tangy blue cheese sauce and refreshing sticks of cucumber and celery.