Chook Chicken’s Wedges

Chook Charcoal Chicken, an Australian-inspired eatery with locations throughout metro-Denver, is dishing up the recipe for their potato wedges paired with their house made ranch dipping sauce. Serve it as a side dish or appetizer with a variety of dipping sauces.

Photo by Joni Schrantz.

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.