- 750 g bag Woolworths frozen potato wedges
- for the aïoli
- 1/2 cup canola oil
- 3 T olive oil
- 2 T vinegar
- 1 free-range egg yolk
- celery stalk and leaves, chopped, to serve
- capers, to serve
- anchovies, to serve
1. Cook frozen potato wedges according to package instructions.
2. To make the aïoli, combine the canola oil, olive oil, vinegar and egg yolk in a blender. Blend to emulsify. Drizzle over the warm wedges, along with a salsa made using chopped celery (stalks and leaves), capers and chopped anchovies.