Chook Wedges with Ranch Dippin’ Sauce
Yields: 2-4 persons
Ingredients
Wedges
4 yukon gold potatoes, cut lengthwise into 1/8th’s
½ c. oil of choice
1 Tbsp. melted butter
1 Tbsp. Chook salt
Ranch Dippin’ Sauce
½ c. garlic aioli or mayonnaise
½ c. sheep skyr or greek yogurt
1 Tbsp. ranch powder
Directions
Wedges
Turn the oven to roast at 400° F. Toss potatoes in ¼ c. of oil and ½ Tbsp. Chook salt. Place on a baking sheet and roast for 40 minutes, or until fork tender.
In a sautée pan, add ¼ c. or desired amount of oil on medium heat. Add fry wedges and sautée until lightly browned and crisped on the outside.
Remove potatoes from the pan and toss with the melted butter and remaining Chook salt.
Ranch Dippin’ Sauce
Combine ingredients in a glass or stainless-steel bowl. Mix ingredients together until well blended.
To Finish
Place the wedges on a plate with the dipping sauce in a ramekin or small bowl.
