Rudolph Red Potatoes
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Fiery Red Wedges

Fiery Red Wedges

by Rachel Green
This is such a colourful dish and even though I have put the wedges with a rib of beef, this could be used as an entertaining recipe. It goes equally as well with a good quality burger. This can be used all year round, great to serve at a barbecue and with steak -an exciting alternative to chips.

Serves 4

Prep time:

10-15 minutes
Cooking time:
35-40 minutes

Preheat oven to 200°C/Gas 6


650g/4 large Rudolph potatoes, washed
2 tbsp rapeseed oil
2 tsp chilli flakes
2 tsp smoked paprika
1/2 tsp dried oregano
Sea salt and black pepper


Cut the potatoes into chunky wedges, leaving the skins on.

Put the wedges into a roasting tin and toss them in the oil with the chilli flakes, paprika and oregano.

Season with sea salt and black pepper and cook in the oven for 35 - 40 minutes, turning occasionally, until golden brown and cooked through.

Serve with a pan-fried rib of beef and horseradish cream.


Fiery Wedges are also delicious with homemade burgers.

These wedges can also be used to dip in a baked camembert as a shared starter.

Alternative suggestion – to ring the changes try with fresh rosemary and sea salt, served with lemon roasted chicken.


Serves 2

Prep time:
For rib of beef: marinate for at least 4 hours or overnight
Cooking time:
40-50 minutes


1 single rib of beef on the bone, approximately 750g
2 tbsp olive oil/rapeseed oil
1 sprig thyme
1 sprig rosemary
½ head garlic, cut crossways

For the horseradish cream:
250ml crème fraiche
2 tsp red wine vinegar
1-2 tbsp freshly grated horseradish
½ tsp caster sugar
Sea salt

Preheat oven to 180°c/350°f/Gas 4


Place the rib of beef in a shallow container, pour over the oil, herbs and garlic, cover and leave to marinate for at least 4 hours or overnight.

Remove from the fridge one hour before cooking and remove from the marinade.

Heat a large griddle pan, when hot, add the steak and seal on each side for 2 minutes until browned. Place the beef with the garlic and herbs in the oven for 25-30 minutes. Leave it to rest for 5 minutes before serving it with the 'Fiery Red' wedges.

For the horseradish cream:
Place the crème fraiche in a bowl and mix in the vinegar, grated horseradish, sugar and mix well.  Season with sea salt and taste.

Serve with the ‘Fiery Red’ Wedges.

Next recipe: Baked Pesto Hasselback Potatoes with Chicken Drumsticks

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