eeded.
To make the potato wedges, rinse the potatoes under cold
For the potato wedges, preheat the oven to 425\
Cook the potato wedges according to the packet instructions.<
o 400\u00b0F. Toss sweet potato wedges with oil and sea salt
Cook the potato wedges according to the package instructions.
Meanwhile, heat half of the oil in a large frying pan over high heat. Add onion. Cook, stirring, for 7-8 mins, or until golden brown. Transfer to a heatproof bowl.
Heat remaining oil in pan. Add steaks. Cook for 1-2 mins for medium, or until cooked to your liking. Cover with foil. Rest for 1 min.
Cut bread in half horizontally. Top with arugula, beef, beets, tomato, onion and half of the bearnaise sauce. Cut into quarters. Serve with potato wedges and remaining sauce.
Cook the potato wedges in a preheated oven according
hickens slightly.
Meanwhile, arrange potato wedges on a baking tray. Bake
For the potato wedges, preheat oven to 400\u00b0F.
bake potato wedges according to package directions.
in the meantime fry bacon, drain and crumble.
when potatoes are ready sprinkle with salt and black pepper if desired.
add cheese, bacon and green onions.
return to oven and bake until cheese melts, or until cheese is golden brown.
serve immediately with sour cream.
ntil cheese melts. Pour the potato wedges in a 9x13x2 inch baking
level cup of prepared Recipe #453973 (without added flour
1/2 cups.
Potato wedges:
Preheat the grill to
n a large bowl, toss potato wedges with oil and season to
Working in batches, deep-fry potato wedges for 4 mins. Drain on
et aside.
Place the potato wedges in a large bowl. Add
o 400\u00b0F. Place the potato wedges on a baking sheet and
br>Bake fish with sweet potato wedges for a further 10-15
archment paper.
Toss the potato wedges with the oil in a
o 425\u00b0F. Place the potato wedges on a large baking pan
Preheat the oven to 350\u00b0F. Place the potato wedges on a large baking sheet and season with salt and freshly ground black pepper. Drizzle with the olive oil and toss well to coat. Bake for 30-35 mins, turning occasionally.
For the aioli, place the mayonnaise in a bowl with the garlic and mustard and mix well. Season to taste with salt and white pepper. Serve with the potato wedges.