Savoury Mince Potato Wedges Recipes

Steps:

• Preheat oven to 375˚F (190˚C).
• Cut sweet potato into wedges. Set aside.
• Prepare breading mixture in a large bowl and set aside. Whisk 2 eggs in a separate bowl.
• Dip wedges, one by one, in the egg mixture followed by the breading mixture and place on a baking sheet lined with parchment paper.
• Bake for 30-35 minutes, or until golden brown. For best results, flip halfway.
• While wedges are baking, prepare the avocado dipping sauce by mashing the avocado with a fork until consistency is smooth and then adding the other ingredients. (You may also use a high speed blender or food processor.)
• Enjoy!

Steps:

• Preheat oven to 220C/200C fan-forced.
• Place paprika, tumeric, potato and half the oil in a baking dish.
• toss to coat.
• Bake 35-40 minutes, turning occasionally, or until golden and tender.
• Meanwhile, heat the remaining oil in a saucepan over medium-high heat.
• Add onion and mince.
• Cook, stirring with a wooden spoon to break up mince for 6-8 minutes or until browned.
• Add tomatoes, tomato paste, worcestershire sauce, stock, mushrooms, carrot and capsicum.
• Bring to the boil then reduce heat to medium-low.
• Simmer for 25-30 minutes or until thickened.
• Stir in gravy powder.
• Divide wedges and mince mixture between bowls.
• Serve topped with parsley.
• Notes:.
• Use 2 cups of frozen mixed vegetables instead of mushrooms, carrot and green capsicum.
• To freeze, allow mince to cool then spoon into a large snap-lock bag. Seal. Flatten bag for quicker defrosting. Freeze for up to 3 months. Thaw in refridgerator overnight. Transfer savoury mince to a large saucepan. Reheat, stirring over medium-high heat, adding extra stock if necessary. Cook wedges as directed.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.