Spicy potato wedges with onion, chive and sour cream dip recipe

  • Serves 4
  • 5 mins to prepare and 1 hr 05 mins to cook
  • 387 calories / serving
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Party food, comfort food, family food - these spicy potato wedges are great autumn fare whatever the occasion.

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Toss the wedges with 3 tbsp of the oil and the garlic, season, and spread out in a roasting tin. Cover with foil and cook for 25 minutes.

Remove the foil and sprinkle the potatoes with the cornflour and paprika. Roast for a further 35-40 minutes until browned and crisp at the edges, turning halfway through.

Meanwhile, make the dip. Gently fry the onion in the remaining oil for 10 minutes until very soft. Increase the heat and cook, stirring, for another 5 minutes, until golden and crisp in places. Cool. Stir most of the chives, half the onion and a little seasoning into the sour cream. Scatter with the remaining caramelised onion and chives. Serve in a dipping bowl with the wedges.

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Désirée potatoes may be available in limited stores.

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  • Ingredients

  • 1kg (2Ib) medium-sized Désirée potatoes, sliced into wedges (skins on)
  • 60ml (4tbsp) olive oil
  • 2 garlic cloves, crushed
  • 1tbsp cornflour
  • 1-2tsp smoked paprika, to taste
  • For the dip

  • 1 onion, halved and finely sliced
  • 1⁄2 bunch chives, chopped, plus extra
  • 150g (5oz) sour cream
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  • Energy 1628kj 387kcal 19%
  • Fat 19.3g 28%
  • Saturates 6.3g 32%
  • Sugars 4.9g 5%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 49.6g Protein 7.3g Fibre 4.8g


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