Wedges with blue cheese sauce

Wedges with blue cheese sauce

By
From
Dig In!
Serves
4-6
Photographer
Mark Roper

These wedges with a creamy blue cheese sauce are indulgent but delish! Don’t be shy with the lemon as the acidity really cuts through the richness of the dipping sauce.

Ingredients

Quantity Ingredient
5 desiree potatoes, unpeeled
2 tablespoons duck fat, melted
salt flakes
1 teaspoon cayenne pepper
lemon wedges, to serve

Blue cheese sauce

Quantity Ingredient
20g butter
1/2 garlic clove, crushed
2 teaspoons plain flour
150ml milk
125g blue cheese, crumbled

Method

  1. For the wedges, preheat the oven to 220°C (or 200°C for a fan-forced oven). Line 2 baking trays with baking paper.
  2. Cut the potatoes in half then into thick wedges and place them on the lined baking trays. Drizzle with the duck fat, season with the salt flakes and cayenne pepper and turn the wedges to coat.
  3. Roast the wedges for 35–40 minutes, shaking the trays a couple of times during cooking, until they are golden and crispy.
  4. To make the dipping sauce, melt the butter in a small saucepan over low heat. Add the garlic and let it sweat for 2 minutes. Add the flour and cook, stirring continuously, for a further 2 minutes, but don’t let the mixture colour. Whisk in the milk – the mixture will start to thicken pretty quickly, so whisk continuously to remove any lumps, about 2–3 minutes.
  5. Add the blue cheese, in batches, waiting for each clump to melt before adding the next. Remove the sauce from the heat and serve while still warm and melted, with the potato wedges. Serve the lemon wedges on the side.
Tags:
dig in
brent
owens
masterchef
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