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Smoked jalapeño in tomato sauce — instant smoky depth
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Smoked jalapeño in tomato sauce — instant smoky depth
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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preheat the oven to 450 f. arrange the potato wedges in a single layer on a baking sheet youve sprayed with cooking spray or lined with parchment paper. place in the oven for 10 minutes. meanwhile, combine the butter, adobo sauce and agave in a small bowl. taste, and add more adobo to your preference. after 10 minutes, remove the potatoes from the oven and pour half the adobo sauce over them. stir to coat and spread out the potatoes again. return to the oven for 5-10 more minutes until cooked through. serve topped with the blue cheese crumbles, with the remaining adobo sauce on the side for dipping. enjoy!