eeded.
To make the potato wedges, rinse the potatoes under cold
For the potato wedges, preheat the oven to 425\
inch of salt. Marinate steaks for at least 15 mins. Cook
Cook the potato wedges according to the packet instructions.<
nion, pepper and garlic, stirring, for 5 mins, or until softened
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
For the potato wedges, preheat oven to 400\u00b0F.
-1/3\" thick, thinner for crispier wedges.
In a bowl, toss
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
ith plastic wrap and chill for 15 mins.
Meanwhile, cover
et aside.
Place the potato wedges in a large bowl. Add
o 400\u00b0F. Place the potato wedges on a baking sheet and
n a large bowl, toss potato wedges with oil and season to
Add tofu and marinate for 1 hour.
For the tartar sauce
400\u00b0F. Place the potato wedges on a large baking tray
b>potato wedges with 2 tbsp oil. Sprinkle with cumin and season. Roast for
br>Bake fish with sweet potato wedges for a further 10-15 mins
o 350\u00b0F. Place the potato wedges on a large baking pan