Irresistible Crispy Potato Wedges

Components:

1. To make the Potato Wedges, take 3 potatoes (30 oz / 840 grams).
2. Half a tablespoon of salt
3. two tsp of vegetable oil
4. 200 grams (7 oz) of potato or cornstarch

Regarding the Cheese Sauce:

1. 30 grams (1 oz) of butter
2. Three to five garlic cloves
3. Half a spoonful of flour
4. 150 ml (5 fl.oz) of liquid cream
5. 45 grams (1.6 oz) of Parmesan cheese
6. Pepper, black
7. Fresh parsley Sunflower oil

Guidelines:

Wedges of potatoes:

• Peel and wash the potatoes. Cut them into pieces that resemble wedges.
• For approximately five minutes, parboil the potato wedges in boiling water with a dash of salt. After draining, pat them dry.
• For a uniform coating, toss the wedges in cornstarch or potato starch.
• In a pan, heat the vegetable oil. Potato wedges should be fried till crispy and golden. Take out and let dry on paper towels.
• Add a little salt.while they’re still warm.

Cheese-based sauce:

• Melt butter in a different pan over a low heat.
• When aromatic, add the minced garlic and sauté it.
• Add the flour and cook, stirring, for one minute, until a paste forms.
• Add the liquid cream gradually while stirring constantly until the mixture thickens.
• When the cheese is melted and the sauce is smooth, add the Parmesan and stir some more.
• Add a dash of black pepper and parsley for garnish.
• Present the cheesy garlic sauce beside the crunchy potato wedges. This dish will be in high demand from your neighbors!