Crispy thick on the outside and tender on the inside these rosemary and thyme wedges of Yukon & Yam make a great side with Garlic Aioli and served with Maple Leaf Prime fully cooked Beef in a Red Wine Sauce. Reminiscent of slow cooked Pot Roast Sunday on a fast weeknight with a twist!
|1||large yam, peeled and cut into wedges|
|2||large yukon potatoes, peeled and cut into wedges|
|1 tbsp||each rosemary and thyme|
|1 tsp||salt plus extra|
|3 tbsp||vegetable oil|
|400 g||MLP Beef in a Red Wine Sauce, warmed through|
|1/2 cup||sour cream or original yogourt|
Turn the oven on to 400F.
Slice the top of the garlic to expose the bulbs. Wrap in a piece of foil and pop into the bottom of the oven.
Toss the oil, herbs and salt with the potatoes. Place on a parchment lined baking sheet. Spread out to prevent overlapping.
Pop in the oven and bake for 15min. Turn to brown on all sides and continue roasting for another 20-25min or until fork tender.
Roasted Garlic Aioli:
When garlic is soft, remove from oven. Cool to the touch. Squeeze out garlic cloves. Mash with a fork.
Serve with warmed Beef in Red Wine Sauce
Blend mashed garlic, mayo and sour cream. Taste and adjust for salt.
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