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

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

6 ratings

Party food, comfort food, family food - these spicy potato wedges are great autumn fare whatever the occasion. See method

  • Serves 4
  • 5 mins to prepare and 1 hr 05 mins to cook
  • 387 calories / serving
  • Vegetarian


  • 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
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    19g 28%
  • Saturates

    6g 32%
  • Sugars

    5g 5%
  • Salt

    0.1g 2%

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


  1. 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.
  2. 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.
  3. 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.

See more Side dish recipes

Désirée potatoes may be available in limited stores.

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