Caesar Potato Wedges and Charred Cabbage
Prep: 15 min | Cook: 20 - 25 min | Serves: 4 - 6
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Garlic & Rosemary Potato Wedges
Cavendish Farms Restaurant Style Garlic & Rosemary Potato Wedges are gourmet made simple. Sensationally savoury, these skin-on wedges combine the mouthwatering, fresh flavours of garlic and rosemary with fluffy premium potatoes. Whether you serve them as a side, as a snack, or as part of your favourite recipe, be prepared to ask for seconds! These flavourful wedges can elevate any meal. Made in Canada from domestic and imported ingredients.
Ingredients
- 1 bag Cavendish Farms Garlic and Rosemary Wedges Value Pack
- 1 small green cabbage, cut into wedges
- 10 tbsp olive oil, divided
- Salt and pepper, to taste
- 1/2 cup Parmesan cheese, grated, divided (plus more for garnish)
- 1/4 cup breadcrumbs
- 2 tbsp parsley, chopped (for garnish)
- 1 garlic clove, finely minced
- 2 anchovy fillets, finely minced
- 3 tbsp mayonnaise
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp parsley, chopped (for garnish)
Directions
- Preheat air fryer to 400°F.
- Spread Garlic and Rosemary Wedges in air fryer basket and cook according to packaging instructions.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Arrange cabbage wedges on the prepared baking sheet. Drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 20–25 minutes, turning halfway through, until tender and lightly charred. Sprinkle with half of the Parmesan and breadcrumbs, then return to the oven for 3–5 minutes, until golden.
- For the dressing, start by finely mincing the garlic and anchovy fillets. Use a pinch of salt to help form a paste-like consistency. Then, in a mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and garlic-anchovy paste. Slowly drizzle in the remaining olive oil, whisking to emulsify. Stir in remaining Parmesan and season with fresh cracked pepper.
- Transfer cooked Garlic and Rosemary Wedges and charred cabbage to a serving platter. Drizzle with dressing and garnish with parsley and freshly shaved Parmesan. Serve with remaining dressing on the side!
