Green Salad with Roasted Corn and Potato Wedges

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WHOA I AM SO PROUD OF THIS RECIPE! This is like one of the most delicious lunches I’ve had in a long time, and it was just thought up on a whim, because I didn’t know what to do with that corn cob I had, those potato wedges and green leafy vegetables. You know sometimes, when you really want to make a recipe, but you know it’s too small?

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For example, making potato wedges on their own just doesn’t feel like a full recipe. If I finish my cooking before 3pm, I am ALWAYS compelled to cook more. Seriously, I’m like crazy and can’t control myself, because I just really love spending as much of the afternoon cooking as I could.

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When I make simple recipes like potato wedges or roasted corn, I like putting it together in some kind of art, or I should say, a full plate, and this is how I just came up with the idea. A wonderful salad type of dish, with the roasted corn and potato wedges. Even the colours look as if it would be a perfect combination.

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I’m so excited I tried cos WOOOW SERIOUSLY I wished there was another big plate! The potatoes of course are BEST eaten right after you cook it, as nobody likes soft and soggy potatoes. I find that Cholula sauces are best for this, or just tabasco. I don’t like using sauces with too much added sugar and such.

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Don’t forget to soak the potatoes. I learned that while making fries, that soaked potatoes drain out some starch, therefore it really becomes crispy once baked. And, the Italian herb seasoning I used was the McCormick grinder version with the rosemary, onion, garlic, tomato and such. It should look colourful, and not just green.

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Green Salad with Roasted Corn and Potato Wedges

Potato Wedges
1 russet potato
1 tablespoon extra light olive oil
2 cloves garlic
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
A few generous sprinkles Italian herb seasoning
1/4 teaspoon Himalayan/sea salt
A pinch of red pepper flakes (optional)
A few sprinkles ground pepper

Corn
1 corn cob
1 teaspoon extra light olive oil
1 clove garlic
A couple sprinkles Himalayan/sea salt
1/2 teaspoon onion powder
A few sprinkles Italian herb seasoning
A few sprinkles ground pepper

Salad
A big handful leafy greens vegetables (eg baby kale, baby spinach, baby chard, arugula)
1 avocado
A sprinkle Himalayan/sea salt
A sprinkle ground pepper
Hot sauce (I used Cholula Chipotle)

Potato Wedges: peel the skin off the potato, and slice it in half lengthwise. Slice each of the halves in half again, then in half again. You should end up with nice, thin looking wedges. If you want them smaller like me, cut the wedges in half so it becomes two smaller wedges. Put the potato wedges in a bowl and cover it with water for about an hour. This will help it become crispy later.

After an hour, preheat oven to 425°F (218°C).

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Drain the water from the potatoes and thoroughly pat dry with lots of paper towels. Then, put it on a greased oven tray. Drizzle on the olive oil, then peel and finely mince the garlic and spread it over the potatoes. Add the paprika, onion powder, dried thyme, dried parsley, Italian herb seasoning, salt, pepper flakes and ground pepper. Use a spoon to mix it very well until the potatoes are coated evenly in the spices and oil.

Bake the potatoes for about 15 minutes, flip over and bake for another 15 minutes (total of 30 minutes). This should ensure both sides are equally brown and crispy.

Corn: The oven should already be heated to 425°F (218°C). If not, do it now.

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Brush a teaspoon of olive oil on the corn. Peel and mince the garlic, and smear it around the corn cob, as much as you can. Sprinkle the salt, onion powder, Italian herb seasoning and pepper around the corn. Try and cover as much as you can without it dropping down.

Place the corn in a smaller oven tray and bake for a total of 25 minutes, rotating the corn every 10 minutes or so.

Assemble: Grab a big handful of leafy green vegetables (I used a packet that came with baby kale, baby spinach and baby chard) and put it on the bottom of a plate.

Cut open the avocado, remove the pit and slice it into smaller pieces. Spread the avocado on the leaves. Add a few sprinkles of salt and pepper on the avocado and leaves.

Once the potato wedges are done, put them on top of the leaves and avocado slices. Finally when the corn is done, slice them into small cylinders and chop some of the kernels off and spread it around the potato wedges. Finally, drizzle a generous amount (to your desire) of hot sauce. I used Cholula Chipotle. Another great one is tabasco, but it’s hot!

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Green Salad with Roasted Corn and Potato Wedges
Serves: 2
 

Ingredients
Potato Wedges
  • 1 russet potato
  • 1 tablespoon extra light olive oil
  • 2 cloves garlic
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • A few generous sprinkles Italian herb seasoning
  • ¼ teaspoon Himalayan/sea salt
  • A pinch of red pepper flakes (optional)
  • A few sprinkles ground pepper
Corn
  • 1 corn cob
  • 1 teaspoon extra light olive oil
  • 1 clove garlic
  • A couple sprinkles Himalayan/sea salt
  • ½ teaspoon onion powder
  • A few sprinkles Italian herb seasoning
  • A few sprinkles ground pepper
Salad
  • A big handful leafy greens vegetables (eg baby kale, baby spinach, baby chard, arugula)
  • 1 avocado
  • A sprinkle Himalayan/sea salt
  • A sprinkle ground pepper
  • Hot sauce (I used Cholula Chipotle)

Instructions
  1. Potato Wedges: peel the skin off the potato, and slice it in half lengthwise. Slice each of the halves in half again, then in half again. You should end up with nice, thin looking wedges. If you want them smaller like me, cut the wedges in half so it becomes two smaller wedges. Put the potato wedges in a bowl and cover it with water for about an hour. This will help it become crispy later.
  2. After an hour, preheat oven to 425°F (218°C).
  3. Drain the water from the potatoes and thoroughly pat dry with lots of paper towels. Then, put it on a greased oven tray. Drizzle on the olive oil, then peel and finely mince the garlic and spread it over the potatoes. Add the paprika, onion powder, dried thyme, dried parsley, Italian herb seasoning, salt, pepper flakes and ground pepper. Use a spoon to mix it very well until the potatoes are coated evenly in the spices and oil.
  4. Bake the potatoes for about 15 minutes, flip over and bake for another 15 minutes (total of 30 minutes). This should ensure both sides are equally brown and crispy.
  5. Corn: The oven should already be heated to 425°F (218°C). If not, do it now.
  6. Brush a teaspoon of olive oil on the corn. Peel and mince the garlic, and smear it around the corn cob, as much as you can. Sprinkle the salt, onion powder, Italian herb seasoning and pepper around the corn. Try and cover as much as you can without it dropping down.
  7. Place the corn in a smaller oven tray and bake for a total of 25 minutes, rotating the corn every 10 minutes or so.
  8. Assemble: Grab a big handful of leafy green vegetables (I used a packet that came with baby kale, baby spinach and baby chard) and put it on the bottom of a plate.
  9. Cut open the avocado, remove the pit and slice it into smaller pieces. Spread the avocado on the leaves. Add a few sprinkles of salt and pepper on the avocado and leaves.
  10. Once the potato wedges are done, put them on top of the leaves and avocado slices. Finally when the corn is done, slice them into small cylinders and chop some of the kernels off and spread it around the potato wedges. Finally, drizzle a generous amount (to your desire) of hot sauce. I used Cholula Chipotle. Another great one is tabasco, but it’s hot!


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2 comments

  1. Nina

    This looks so delicious! It’s making me long for the summer. It sounds like a perfect recipe for a barbecue, especially with grilled corn and maybe some grilled tofu for protein!

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