I love chips. Any kind. Hot chips. Wedges. Vegetable chips. Even kale chips. Potato chips from a packet. Oh, they are my supermarket weakness. Like, we have to go to town because we need some things from the supermarket. What sort of things? Ummm, I’m just writing a list, toilet paper, toothpaste, you know, essentials. (And chips!) I guess I should try making them at home too. What I do make on a regular basis are oven baked wedges. They are simple and yummy. It probably takes me a bit longer than it does for most people because the first step is usually to go to the garden and dig up some potatoes.
These are Pink Fir Apple potatoes. They’re a waxy potato with pink skin, pale yellow flesh and a beautiful flavour. Kind of like kipflers, but so much better. Pink Fir Apples and Dutch Creams are the only potatoes I grow as they are both my absolute favourites. Dutch Creams make the best mash. I once asked a friend what her favourite potatoes were. She looked at me like I was a bit strange and said she didn’t really like potatoes enough to have a favourite. Whaaaat!!!! I’m not sure we can be friends anymore!
The next step is to head back to the house without getting distracted by the gazillion jobs that need doing in the garden. Pick some rosemary on the way. Wash the potatoes. Chop them up into wedges. Put them in a bowl. Add some minced garlic (also home-grown here in the Tassie cabin garden), chopped rosemary, ground rock salt (or whatever salt you prefer), a bit of semolina and a splash of oil. Mix it all up in the bowl and tip on a baking tray lined with baking paper. You could leave out the semolina if you want them to be gluten free, but it does give them a bit of a crunchy textured coating.
Bake in oven at 220C with fan on for a total of 50 minutes. About halfway through, take them out and move them around a bit. While they’re in the oven you can make some dipping sauce if you’re so inclined. I always am! I make my dipping sauce by mixing sweet chilli sauce with the cashew cheese that I usually have already made up and kept in the fridge. I make the cashew cheese in a very high speed blender so it is completely smooth. I can’t run any other appliance while the blender is going as it would be too much for our off grid solar power system! If you just have a regular blender then definitely soak the cashews to soften them.
1 to 1½ cups raw cashews (Can be soaked in water for a couple of hours to make them softer.)
½ teaspoon miso
1 teaspoon tahini
½ teaspoon dijon mustard
1 teaspoon olive oil
½ teaspoon salt
½ teaspoon onion powder or 1 small clove of garlic (chopped or minced)
1 tablespoon nutritional yeast
1-2 tablespoons lemon juice
Put everything in blender and mix on highest speed until smooth. Add more lemon juice and/or salt to make it tangy and salty enough for your taste. Also add a bit of water as needed to make it blend properly but not too much or it will be too runny.
Cashew Cheese and Sweet Chilli Sauce
Mix equal amounts of cashew cheese and sweet chilli sauce in a bowl using a whisk. Add water until desired consistency is reached. You may not need any water. It depends how runny your cashew cheese is.
Your wedges should be ready now. Mmmm. I could have this for lunch everyday!
Pretend this is a healthy meal by adding a smoothie!