Carisma Crispy Buffalo Potatoes with Blue Cheese Dressing
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30 -
6 -
Easy
Ingredients
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BUFFALO SAUCE
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BLUE CHEESE SAUCE
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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. Once removed from the water and cooled, cut into wedges.
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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30 
4 
Easy