Combi Microwave Potato Wedges
Cod and chips is the nation's favourite, potato wedges done in the combi-microwave are quicker, cheaper and healthier than buying takeaway.
Servings: 4
Calories: 259kcal
Ingredients
For The Microwave Potato Wedges
- 800 g potatoes medium/large white ones
- 1 tbsp rapeseed or groundnut oil
- salt and pepper
For The Mushy Peas
- 300 g frozen peas
- 2 tbsp quark or creme fraiche
- 1 tsp mint sauce
- 1 tsp basil puree or pesto or a few fresh basil leaves if you have them
Instructions
- You can cook your Young's cod fillets in the normal oven in roughly the same time taken to make these potato wedges.
- Slice the potatoes into smell wedges, rinse in a colander and pat dry with kitchen paper.
- Toss the wedges in the rapeseed oil in a big bowl. Season with salt and pepper.
- Line the combi microwave metal plate with foil and parchment paper. Arrange the potato wedges so they are not covering each other up.
- Cook on combi microwave setting for 20 minutes at 210c + simmer microwave setting, finish on grill setting for 4-5 minutes to brown them off a little more if you wish.
- Meanwhile simmer the frozen peas in a small saucepan for five minutes and drain. Using a stick blender and blender cup, add the quark, mint sauce and basil puree and blend for a few seconds until well combined but not yet smooth.
- Serve immediately alongside the cod fillets, a slice of lemon, pickled gherkin slices and salad cream or whatever else you prefer.
Notes
Cooking times based on 800w combi microwave.
Nutrition
Calories: 259kcal | Carbohydrates: 47g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 36mg | Potassium: 1025mg | Fiber: 9g | Sugar: 7g | Vitamin A: 603IU | Vitamin C: 69mg | Calcium: 45mg | Iron: 3mg
