food

potato wedges with ranch sauce

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Preparation 35 minutes
Cooking 15 minutes
Serves 12 (as a side)

6 medium (1.5kg) sebago potatoes, washed
1 cup plain flour
Vegetable oil, to deep fry
Salt

Ranch sauce
½ cup (125g) sour cream
¼ cup (65g) whole
egg mayo
¼ cup (80g) tomato sauce

1 Place the potatoes in a pot of water and bring to a gentle boil.
2 Cook for 25-30 minutes or until just tender, remove and set aside to cool for a few minutes.
3 Cut each potato in half, then cut each half into 4-6 wedges.
4 Heat a deep fryer or medium saucepan with vegetable oil until it reaches 180°C (or until a cube of bread browns in about 15 seconds).
5 Dust the wedges in plain flour then deep fry for about 5 minutes or until crisp and golden. Drain on paper towel.
6 To make the ranch sauce, simply combine the sour cream with the mayo and tomato sauce.
7 Season wedges with salt, then divide between 12 paper cones and serve with a little ranch sauce.

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