Untitled 1
Annabelle Wedges with Toasted Hazelnuts
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

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

For more delicious Annabelle recipes, please visit www.annabellepotatoes.com

Untitled 1