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.