Wedges with bacon “soil” and gorgonzola
These are very delicious and perfect to share out of a big bowl in front of the TV on a Friday night – or at least that’s what we did. The bacony crumbs are a revelation! We expected the bacon to be problematic and to dry out in the oven but not in the slightest, the cooking just seems to intensify the flavours a bit and the “crumb” texture spreads through the dish perfectly.
Potato Wedges with Gorgonzola Sauce – serves 4
- 1 kg medium floury potatoes
- 8 smoked streaky bacon rashers
- 1 tbsp dried chilli flakes
- 4 tbsp groundnut oil
- 1 tbsp smoked paprika
- 250ml double cream
- 150g Gorgonzola cheese, crumbled
Preheat the oven to 200°C/Gas 6.
Scrub the potatoes and leave the skins on. Cut them in half lengthways, then into chunky wedges. Cook in boiling salted water for 15 minutes or until getting close to tender. Drain and tip into a roasting tin.
Fry the streaky bacon in a little oil until very crisp or barbecue them like we did. Put the cooked bacon into a food processor with the chilli flakes, groundnut oil and smoked paprika and whizz until it looks like very fine crumbs. Tip the crumbs over the wedges and toss gently to coat. Bake for about an hour or until crispy and sizzling.
Warm 250ml double cream in a small non-stick pan, add the Gorgonzola and stir gently until melted. Trickle the warm sauce over the wedges to serve or serve on the side as dip.
(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)
Jono & Jules do food & wine 
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