We are approaching the end of winter and one more delicious warm dish is called for to help us make it through the last chilly nights before the advent of spring. What better comfort food then than some decadent, saucy potato wedges!
4-6 unpeeled potatoes, scrubbed and cooked until just cooked.
Butter or cooking oil to coat.
5ml dried or 15 ml chopped fresh parsley.
125g sliced fresh button mushrooms.
1 packet of wild mushroom sauce.
250ml cream or sour cream.
Scrub and cook the potatoes until just cooked. Cut the potatoes into wedges, leaving them unpeeled. Place the wedges onto a baking sheet and coat with butter or oil. Roast the wedges until they start to brown. Prepare the sauce by dicing onions, finely crushing garlic, slicing the button mushrooms and dicing the ham. Heat 25ml of cooking oil and add the onion, garlic & mushrooms. When the onion is translucent add the ham and fry. Prepare the wild mushroom sauce with cold milk and simmer for approximately three minutes. Add cream or sour cream to the sauce along with the onion, garlic, mushrooms & ham and bring to simmer.
Add the wedges to a serving bowl and mix with the sauce finally sprinkling it with chopped parsley and add some salt, pepper and lemon juice to taste.
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