Ingredients (10 portions)PreparationAdvance Preparation
Pre heat an oven to 180oC, (350oF) Gas 4. Lightly oil a baking tray.
Method
1. Cut the baked / cooked jacket potatoes into sixths or quarters depending on the size. If not using immediately, cover, label and refrigerate until required for use.
2. Decant the required amount of sauce into a saucepan or jug. If not using immediately, cover, label and refrigerate until required for use.
3. Place the potato wedges on the tray, brush with a mix of the paste and oil and place in the pre heated oven. Bake until golden brown and crispy, basting occasionally.
4. Serve the wedges centre of plate with a dipping pot of hot or cold BBQ sauce as required.
Handy hint
The potatoes can be marinaded from an alternative the KNORR range of pastes including; Indian Spice Blend, Salsa, Jerk, Hickory BBQ, Caribbean, Hoi Sin and Satay
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish. For a healthier choice remove the skin before m
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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