Flaming Hot

Rosemary wedges with Sriracha mayonnaise and Sriracha Spicy Peanut Crunch

By Danny Jansen & Patricia Snijders

Directions

Preheat the oven to 190 ∞C.
Cut the potatoes into wedges: thick fries with the skin.
Coat the potato wedges in 3 tablespoons of sunflower oil, finely chopped rosemary, sea salt, and some ground pepper.
Add the potato wedges to a large baking tray lined with baking paper and roast until golden brown and cooked through. This will take about 40 minutes. Make sure to turn the wedges several times as they roast.
Mix the Sriracha sauce and the mayonnaise.
Chop some Sriracha nuts. Serve the wedges with the Sriracha mayonnaise and Sriracha nuts.

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