Gajos de patata asados crujientes en grasa de pato con queso azul

Ingredientes

• 6 ounces blue cheese, crumbled by hand
• 3/4 cup buttermilk
• 1 tablespoon fresh chopped chives or parsley
• 1/4 cup sour cream
• 1 teaspoon worcestershire sauce
• 1 teaspoon garlic paste
• Kosher salt & fresh ground black pepper- to taste
• 3 lbs russet potatoes, cleaned (pat dry) & sliced into wedges
• 1/4 cup duck fat, melted (or melted butter as sub)
• 2 tablespoons Creole Cajun Seasoning– homemade or store-bought, plus more for serving
• 1 tablespoon baking powder (or cornstarch/potato starch)
• Kosher salt & fresh ground black pepper- to taste
• 1 tablespoon fresh chopped chives or parsley, for garnishing- optional

Preparación

1. 1

   Make the blue cheese sauce: In a bowl or mason jar, combine the blue cheese crumbles, buttermilk, chopped herbs, sour cream, worcestershire sauce, garlic paste, and salt/pepper- to taste. Give the sauce a taste test and adjust with more salt/pepper, as needed. Cover the sauce and transfer it to the refrigerator for the flavors to meld.

2. 2

   Preheat the oven to 425°F and line a large baking sheet with foil or parchment paper, and then top with a fitted wire rack.

3. 3

   Prep the potato wedges: In a large bowl, combine the potato wedges, melted duck fat, Cajun seasoning, baking powder, and salt/pepper- to taste. Use your hands (fitted with disposable gloves if desired) to toss the potato wedges with the mixture very well until the surfaces are fully coated. Then arrange the potato wedges on the prepared baking sheet fitted with a wire rack.

4. 4

   Bake the potato wedges: at 425°F for 40 minutes or until the wedges are fork-tender and crispy.

5. 5

   Finish & serve: When the potatoes are done roasting, place them into a large bowl and sprinkle the wedges with more Cajun seasoning to preference, tossing well to coat. Then transfer the wedges to a serving platter, garnish with fresh chopped herbs (if desired), and serve immediately alongside the blue cheese sauce for dipping. Enjoy!