Lex requested wedges for dinner tonight. Which kinda left me in a bit of a spin cos I had no idea what to serve with them to make a complete meal… So I decided to do the sweetcorn soup and two types of wedges with different dips.
For the wedges you need:
4 medium sweet potatoes, cut into 8ths
4 medium normal potatoes, cut into 8ths
Salt and pepper
Berbere seasoning (from Waitrose, or chilli flakes and cumin if you can’t get that)
4 tbsp vegetable oil
Place the sweet potatoes in one bowl, season, add 1/2 tsp of the berbere seasoning and 2 tbsp oil. Toss thoroughly. Turn out on to a baking sheet.
Place the normal potatoes in another bowl, season and add the other 2 tbsp oil. Toss and turn out on to a different baking sheet.
Roast the wedges in a hot oven for about 40 mins till crispy and cooked. Turn frequently. The sweet potato wedges will probably take about 30 mins.
For the blue cheese dip you need:
100g blue cheese
75g natural yogurt
2 heaped tbsp mayo
Blitz till smooth.
For the herb and garlic dip you need:
1/2 pack boursin
2 tbsp mascapone
2 tbsp natural yogurt
Mash the boursin into the cheese and yogurt.
Serve the wedges with the dips and feel virtuous that you have tricked your child into eating a vegetable mwahahaha…
Of course if you serve different dips the wedges themselves are vegan.