Rosemary wedges with Sriracha mayonnaise and Sriracha Spicy Peanut Crunch Tough guy snack 15 min 4 servings By Danny Jansen & Patricia Snijders For this recipe 4 large waxy potatoes, washed 3 tbsp sunflower oil 2 sprigs of rosemary, removed from the stem and finely chopped 1 tsp sea salt, freshly ground ground pepper, to taste 1 tbsp Sriracha sauce 3 tbsp mayonnaise 20g Sriracha Spicy Peanut Crunch Extra equipment: Oven dish with baking paper 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.
