Hello there people! The sun is shining and that makes me smile. It’s amazing how a little sunshine can improve our mood, as can the right food! Ooh that rhymed!! I have another fabulously easy side dish recipe for you today Baked Garlic Herb Potato Wedges.
Perfect on their own or as a side dish these Baked Garlic Herb Potato Wedges are a tasty alternative to oven chips. They are quick to prepare, need no attention whilst they bake in the oven and have a finger licking garlicky flavour.
Also, why is it food tastes better when eaten with our hands???
Sorry I’ll get back to the point – which is – these baked beauties go with just about anything: Roast Chicken, Fish, Quiche, Steak, Sausages…. The list is endless. Try them and let me know what you had them with?
Recipe : Baked Garlic Herb Potato Wedges Serves 4-6 as a side.
Cut each baking potato in half lengthways. Cut each half into wedges, approx 1/2 inch wide – try to keep all the potato wedges a similar size, this will ensure even cooking. Place all the potato wedges onto a large baking sheet/roasting pan.
Ensure the wedges are spread out evenly and then place in the oven.
Bake for 40 – 50 minutes until golden and cooked through (I usually test larger wedges with a knife).
Note : I give the tin a good shake halfway through cooking, to ensure they don’t stick. Also, if they do start to stick, use a fish slice to separate them and flip them over.
Serve immediately with a sprinkle of crunchy sea salt and freshly ground black pepper.
Also I make these using fresh, minced Rosemary in place of the Thyme. I honestly couldn’t pick a favourite – both versions are equally delicious!
I hope you enjoy trying and feasting on this dish.
Hi, thanks for stopping bytoday. I hope you are well? As for me, I have a rotten sore throat (plus the high temperature etc that go with these horrid virus’). I need soup! Not any old soup, Leek and Potato Soup! I love this soup, it’s the one thing I can eat when I am feeling unwell and haven’t got an appetite. When I’m unwell this is what I feast on.
So I make a big batch of this soup when I’m well, then I freeze it in single portions. That way if I’m not feeling bril, like today, all I have to do is grab a portion out of the freezer, reheat and eat!
Recipe: Leek and Potato Soup
0.5kg Potatoes – I’ve used King Edwards, floury potatoes work best in this recipe.
1tsp Nutmeg – freshly grated
1/2tsp Sea Salt – I use Maldon
1/2tsp Black Pepper – freshly ground
1 Vegetable Stock Cube
1 Tbs Butter – for sautéing leeks
50mls plus a little extra Double Cream
Place a large, heavy based saucepan on the hob, add the butter and melt on a slow heat.
Trim the top and bottom of the leeks. Make a slit down the entire length of each leek. Wash each leek thoroughly under cold water, making sure that any dirt, trapped between the layers, is washed out. (This is best done under a tap of cold running water – or you can chop the leeks, place in a bowl filled with cold water, swish about to dislodge any dirt and drain.)
Chop the leeks into roughly 1/2″ dice.
Add the chopped leeks to the melted butter in the pan. Then add half of the salt and stir ( the salt will stop the leeks burning). Sauté the leeks for 5-10 minutes on a medium/low heat until translucent (the dark green parts of the leek won’t change, don’t worry that’s ok!).
Whilst the leeks are sautéing peel and chop the potatoes (1″ dice for the potatoes). Place the prepared potatoes into a bowl and cover with cold water.
Once the leeks are translucent add the potatoes and the water they have been stored in. Pour over enough recently boiled water, from a kettle, until the potatoes and leeks are completely covered in liquid.
Turn the heat up and bring to a boil, immediately reduce the heat to a simmer.
Add the stock cube, pepper and freshly grated nutmeg. Hold back on adding the rest of the salt, stock cubes vary in their saltiness. Better to add a the salt later, than have an over salted ruined soup!!!
Cook the soup on a gentle simmer for at least an hour. This slow cooking breaks down the tough fibres found in the dark green tops of the leeks, enhancing not only the colour, but, importantly the flavour of the soup. I’ve made this soup before leaving it to simmer happily, on a low heat, all morning. Not only did it taste delicious, the house had a wonderful, welcoming, warm aroma!
When the soup is fully cooked it’s time to blend! There are various ways to do this: A potato masher can be used to simply ‘mash’ the potatoes and leeks into the liquid. This will not give the smoothness achieved by using a blender, but creates a wonderful textured soup.
I’ve used an immersion blender for my soup. As can be seen from the photo, make sure you move your pan away from direct heat whilst blending. The soup is completely blended until super smooth.
Other ways of blending including using a liquidiser or food processor. I personally would not liquidise the soup until it has cooled. Whatever you decide, ensure you follow the manufacturers instructions for your appliance. Just looking out for your safety xx.
When you have your soup at the desired texture, stir in 50mls of double cream. This makes such a difference. If you are seriously counting the calories (or are allergic to milk products), check the soup for seasoning and eat as is. However, I don’t skip the cream stage!!! Once this relatively small amount of cream has been added it enriches the soup, rounds out all of the flavours and takes the soup to a whole other taste experience – basically it’s worth adding the cream!!!!!
Then serve yourself up a big bowl, with a little extra swirl of cream, should you desire and enjoy.
A warming feast to enjoy in the colder months. Excellent for soothing sore throats.
This soup freezes very well for up to 3 months. Pour into single serving, freezer proof plastic containers. Perfect for sharing if one of your friends or family members fall ill. Once frozen it is very portable, so a bowlful of homemade soup is just a quick drive away!
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