Every so often, one of my housemates will leave something utterly delicious on our communal fridge shelf. When that happens, the item is fair game to everyone – and you have to get in quick if you want to nab it.
This week, the item is a massive block of smoked applewood cheese – which is utterly delicious on its own but even better melted onto stuff. So I go to town.
These potato wedges are utterly decadent and delicious and work pretty well on their own. However, I’m feeling just a tad guilty about a plate of yellow and orange food (and let’s be honest, it wouldn’t photograph well either) so I cook kale in my favourite way to go on the side.
It’s a dreamy sort of dinner – cheesy, spicy and crispy. Perfect for chilled out evenings or weekend treats.
Ingredients – Serves one
For the wedges
- 1 sweet potato cut into quarters
- A generous drizzle of olive oil
- 1 teaspoon of smoked paprika
- Slices of your preferred cheese (Smoked Applewood is highly recommended)
- Salt and pepper
For the Kale Salad
- A large, generous handful of kale (it will wilt)
- 1 small clove of garlic, crushed
- 1 teaspoon of chilli flakes
- A small drizzle of olive oil
- Half a lemon, juiced
Preheat the oven to 200 degrees, or Gas 6. Drizzle the oil onto a baking sheet, adding the smoked paprika and season well. Toss the sweet potato in the flavoured oil and bake for 35-45 minutes, or until the wedges are crispy and soft. 5 minutes before serving, top with slices of cheese and chuck back in the oven for a few minutes, until melted.
To make the kale, heat olive oil in a saucepan and add the garlic, cooking for a minute or two. Add the chilli flakes, then the kale and add the lemon juice. The kale should quickly wilt down a little and become soft.
Serve the salad and wedges together – eat immediately.