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Annabelle Wedges with Toasted Hazelnuts
INGREDIENTS
2 lbsAnnabelle potatoes (scrubbed)907g
1/4 cupOlive oil50ml
1/4 tspground pepper1ml
1/2 cupHazelnuts (chopped &roasted)125ml
1Sprig rosemary leaves 1
1 tbspOregano4ml
1/2 tspsalt2ml

DIRECTIONS
Pre-heat oven to 350º.
Place hazelnuts in a shallow baking pan and roast 10 to 15 minutes. Place toasted hazelnuts in a kitchen towel and rub to remove skins. Chop into pieces.
Cut Annabelle potatoes into wedges. Place potatoes in a microwave steamer bag, or a steamer basket over a large pot of boiling water. Cook until fork tender.
Heat the oil in a large skillet over low heat. Add the chopped hazelnuts, oregano and fresh sprig of rosemary and cook for 2 to 3 minutes or until lightly browned.
Add steamed wedges, salt and pepper. Cook and toss together until heated through and serve hot.

Serves 63




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