Crispy Loaded Sharing Wedges

Loading up ultra-crispy potato wedges with a gorgeous contrast of creamy, spicy, cheesy and crunchy elements has to be one of my favourite, fun, fakeaway ideas that’s especially great for weekends. The gochujang-laced cheesy sauce is something special - and makes a very delicious mac and cheese if you end up with any leftovers! Keep it meat-free by skipping the crispy bacon.


Based on 4 servings, adjust as needed.

Step 1

Heat your oven to 250C fan, then pour the oil into a large oven tray or dish and place it in the oven to heat up. Chop the potatoes into chunky wedges – I like to chop them in half, then chop each half into about 3 rough wedges. Transfer them into a large pot and cover them with cold water. Add a good pinch of salt into the water then place over high heat. Bring to a boil, then lower the heat and simmer the wedges for 5 minutes, until they can be pierced with a fork.

Step 2

Drain the water from the wedges using a colander, then transfer the wedges back into the now-dry pot. Give the pot a good shake to fluff up the wedges (this will help make them super crispy in the oven). Carefully remove the tray from the oven and pour the wedges onto the tray. The hot oil will splatter so be careful! Pop into the oven for 30 – 35 minutes, until they’re looking golden and crispy all over.

Step 3

While they’re cooking, make the spicy cheesy sauce. Melt the butter in a large saucepan over medium heat, then add the flour, whisking to combine into a paste (roux) and keep whisking to cook out the raw flour for a couple of minutes. Turn the heat to low and slowly pour in the milk, whisking as you go. It’ll thicken, then thin as you keep whisking. Keep stirring as it thickens up and starts bubbling. It should end up like a very thick gravy. Add the gochujang paste, a pinch of salt and the cheese, stirring as it melts into the sauce. Taste, and add a little more salt if you think it needs it (this will depend on how salty your cheese is). Remove from the heat.

Step 4

Slice your bacon into small pieces, then cook in a small frying pan over medium-high heat until super crispy. Set aside.

Step 5

Slice your green chilli into thin rounds, then add to a small bowl with the rice vinegar and a pinch of salt. Give it a little mix and set it aside.

Step 6

Pile the crispy wedges onto a serving platter, then drizzle over the spicy cheesy sauce. Finish with the spring onions, coriander, pickled green chilli, crispy bacon and sesame seeds.

  • Ingredients
  • Based on 4 servings
  • 150g Cheddar Cheese 1x Sainsbury's British Mature Cheddar Cheese 400g
  • 6 rashers Streaky Bacon 1x Sainsbury's Smoked Streaky Bacon Rashers x14 300g
  • 1 tbsp Rice Vinegar 1x Blue Dragon White Rice Vinegar 150ml
  • 2 tbsp Gochujang Paste 1x Sun Hee Gochujang Sun Dried Red Chilli Paste 170g
  • 3 Spring Onions, finely sliced 1x Sainsbury's Spring Onions Bunch 100g
  • 1 Green Chilli 1x Sainsbury's Green Chillies 65g
  • 1 tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 100g
  • 1kg Potatoes 1x Sainsbury's British Maris Piper Potatoes 2kg
  • 2 tbsp Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g
  • 2 tbsp Flour 1x Sainsbury's Plain Flour 500g
  • 15g Coriander Leaves 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 250 mls Whole Milk 1x Sainsbury's British Whole Milk 2.27L (4 pint)
  • 60 mls Light Olive Oil 1x Sainsbury's Olive Oil, Light Colour 500ml
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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