adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Potato gem and hot chip grazing board recipe
0 Likes
Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
"Create a stunning potato platter with roasted potatoes, sweet potato fries, wedges, pub-style fries, potato gems, and delicious dipping sauces. Perfect for any party!"
Ingredients:
  • 2 ripe avocados
  • 500g baby white potatoes
  • 500g frozen crinkle cut chips
  • 500g pkt frozen sweet potato cross trax
  • 450g (about 1/2 pkt) frozen potato gems
  • 350g (about 1/2 pkt) frozen pub-style fries
  • 350g (about 1/2 pkt) frozen potato wedges
  • Olive oil, to drizzle
  • Grated cheddar, to serve
  • Sliced red onion, to serve
  • Fresh green jalapeño chillies, thinly sliced, to serve
  • 75g soft blue cheese
  • 60g (1/4 cup) sour cream
  • 60g (1/4 cup) mayonnaise
  • 60ml (1/4 cup) buttermilk
  • Finely chopped fresh chives, to serve
  • 9.20 gm olive oil
  • 1/2 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 ripe tomatoes, chopped
  • 27.00 gm maple syrup
  • 2 tsp chopped chipotle peppers in adobo sauce
  • 260g (1 cup) whole egg mayonnaise
  • 21.00 gm fresh lemon juice
  • 2 tsp sriracha chilli sauce
  • 42.00 gm fresh lime juice
  • Cayenne pepper, to taste
  • 125ml (1/2 cup) pouring cream
  • 120g (1 1/2 cups) grated cheddar
  • 1 tsp chopped pickled jalapeño chillies
Instructions:
  • Combine blue cheese and sour cream in a serving bowl, then mix in mayonnaise and buttermilk until smooth. Season to taste, cover, and chill until ready to serve.
  • In a small saucepan over medium heat, heat the oil. Sauté the onion for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant. Stir in the tomato and simmer for 10 minutes until thick. Add maple syrup and chipotle, season with salt, then transfer to a serving bowl. Serve warm or at room temperature.
  • Mix together all the ingredients for the sriracha mayonnaise in a small bowl. Chill in the fridge until ready to use.
  • Prepare the easy guacamole by smashing the avocados in a bowl. Mix in the lime juice and season with salt and cayenne pepper. Stir well, cover, and chill until ready to serve.
  • Preheat the oven to 220C/200C fan forced. Boil the baby potatoes until just tender, then drain them. Spread all the par-boiled and frozen potatoes evenly on large baking trays, ensuring they are not too close together. Bake for 20 minutes, flipping them halfway through, until they are golden and crispy.
  • To create the queso sauce, simply melt and blend all the ingredients together in a small saucepan over low heat. Pour into a serving bowl and enjoy while warm.
  • Place the hot potato varieties on a serving platter or board alongside the sauces. Garnish the blue cheese ranch dip with chives. Drizzle oil over the potatoes and top with cheddar, red onion, and pickled jalapeños.

Similar Recipes