Well hello! Here for the lovely loaded wedges? But of course you are, you’re someone of excellent tastes, save for those cheap shoes and moustache. Praise be though, because this recipe is a reacharound – that is, we’ve taken a recipe from way back when on the blog, wiped its bum and gussied it up and, more importantly, worked out the calorie content. Because we’re that type of blog.
The original recipe – found here – is tasty enough but the photo does rather look like we cooked dinner on the elephant’s foot at Chernobyl. Long-time readers, you know what’s coming here, but won’t it be a delightful surprise for everyone else. A giant, molten, hazardous pile of hot slag, Paul is often found in the kitchen making this. Recycle a joke? Me? Never!
Reading that post from 2016, where I was twisting my gob about having to pay council tax…I didn’t know I was born, honestly. Our council tax (same property, mind you) has risen by a smart £350, and boy do we see the benefit of it. For example, we’ve now got more bins than we have things to put in them: one for glass, one for recycling, one for garden waste, one for Paul’s awful shirts – the list is endless. Well no, there’s only the general waste bin to include but for the sake of hyperbole, we’ll leave that out. Still, it does give us the joyful sight of the more senior neighbours all trying to out-do themselves to get their bin out first on collection day. I had to get up at 5am the other day to afford Goomba a chance to call his agent and there was one game old girl pulling her heaving bin to the kerb, dressed in her nighty. I let her get her bin into place and claim gold, then waved a cheery good morning, but she was too busy sitting on the pavement clutching her chest and shouting help. I told her I didn’t need any and left her to it.
But you know, I can take all of these annoyances if they just sped up collecting bulky waste. I’ve had two mattresses and an old armchair sat in our garage since April, and the earliest date they can send some burly blokes to hurl it into the back of a van is late September. I appreciate that logistically they have to send eight men tethered together in a human chain lest one of them falls into my mouth but even so. Even then we have to leave it outside all day which I don’t like the thought of: both of our mattresses look like sponges that God used to clean a combine harvester. They’re well used (mattresses shouldn’t squelch) to the point where we’ll probably be embroiled in a paternity test nine months later from random ladies walking past. Hell, if I drive to the tip at a modest speed with a screen showing some choice pornography in the rear view window, the mattresses will probably slosh their own way there.
I’d write a letter of complaint to my local MP but unless I put on a free buffet and some press photographers, there’s no chance of her turning up to assist. I will refrain from naming her – not least because if I say her name three times she may appear to tell me why schoolchildren should starve at lunchtime to build their spirit – but she’s as useless as balls on a dildo.
Anyway. Enough twisting. Let’s get to the lovely loaded wedges, shall we? They’re a thing of beauty, you’ll agree. Or so help me God.
Top your lovely loaded wedges with whatever you like. Or, top me, but we’ll need to discuss logistics first
It’s the same dish of lovely loaded wedges but turned a different way: magic!
lovely loaded wedges
Prep
Cook
Total
Yield 4 servings
This serves four people a normal portion or, if you're like us and the thought of being hungry eight days from now is a terror, two. Adjust the ingredients accordingly.
And, look, this isn't anything especially fancy and can be customised to your heart's content. Add whatever toppings you like: fried onions work, as do jarred peppers, as does enough cheese to make sure you don't need to stock the pond for a week or two. You could even reduce the amount and serve it with hot-dogs, but then you could do a lot of things if you had the money.
Finally, we work all of our recipe calories out using Nutracheck - remember your calorie count may be different depending on what type of cheese you use and all that, so calorie count is a rough guide only!
Ingredients
- 800g of Maris Piper potatoes cut into wedges
- one beef stock cube
- 100g of extra mature cheddar
- two teaspoons of olive oil (use flavoured if you have it)
- bunch of spring onions
- one pack of bacon medallions (or normal bacon, but this is a rare occasion when you're fine without the fat)
- 25ml of ranch dressing (we use Newman's Own)
- 25ml of hot sauce (we use Frank's Red Hot stuff)
- chilli flakes
Instructions
- pop your wedges into a bowl with the oil and the crumbled beef stock cube and tumble them around, making sure everything is coated, then:
- cook for about twenty five minutes on 200 degrees until soft; or
- whack them in the Actifry until they're golden
- cook the bacon off under the grill and chop finely
- chop the spring onion, green and white
- once the wedges are done, arrange them on a tray if not done already, top with the sauce, cheese, dressing and chilli flakes
- add more cheese, we both know you
Notes
Recipe
- as mentioned, you can chuck anything on here
- minced sausage fried off would be lovely
Books
- book two is going great guns: order yours here!
- book one is still a wonder: click here to order
- we've got a planner too: here
Courses wedges
Cuisine twochubbycubs
And that’s your lot – I’ll thank you to stay out of my affairs.
Want something else to do with your potatoes? Try this potato salad below!
Goodbye forever!
J
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